Little Guy, Big Kitchen

A Little Guy Woking in His Big Kitchen

Thai Red Curry Chicken


1/2 Chicken cut into pieces

30g Terung Pipit

3 Long Beans cut into blocks

1 Eggplant cut into block then halve

1 stalk Basil

3 sprigs Kaffir Lime leaves


10g Gula Melaka curshed

2 tbspn fish sauce

1 tsp MSG

150g thick Santan

Spices (grounded)

30g Dried Chili

30g Galangal

2 stalks Serai

20g Key ginger

10 pcs Shallots

5 cloves Garlic

5 stalks Coriander’s root

6 pcs Chili Padi

1 tsp Balacan

1 tbsp Chili Powder


1. Heat up 5 tbsp oil and saute grounded spices until fragrant (pic 1).

2. Add in chicken and stir-fry, then pour in about 1 liter of water (enough to cover the surface) and bring to boil. Simmer in low heat for 10 minutes (pic 2-3).

3. Add in sub-ingredients; follow with seasoning, once the curry is boiling, dish out. (pic 4-5)

June 15, 2006 - Posted by | Chinese

1 Comment »

  1. I have tried your curry paste when I bought in Penang.
    Can I get it in Singapore and where?

    Comment by Victor Lim | September 3, 2006 | Reply

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