Thai red curry chicken vegetables

We had dinner at a Thai restaurant few months ago, we like their Thai curry. The restaurant is not near and the meal is actually rather expensive... so why not making my own Thai curry at home!?

I found a recipe from a Thai chef, she taught Thai red curry. I tried it out, the taste is as good as in the restaurant, the difference is only the color, it should look "shrimp" color, which is because I added less chilli in the curry paste.

Ingredients
2 tbsp vegetable oil
3-4 tbsp Thai red curry paste (adjust according to your taste) - click here for Thai red curry paste recipe

100g chicken/ tofu
2-3 cups coconut milk

1 eggplant, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
50g green bean/ haricot

2 tbsp fish sauce (to be adjusted when taste)
1.5 tbsp sugar

Thai basil

Instructions
1. In a wok, heat vegetable oil at medium heat, add in thai red curry paste, fry it until they blend together well

2. Add in chicken or tofu, cook it until it is half cooked
Add in coconut milk, cook until the bubble starts coming up

3. Add in vegetables, mix well

4. Add in fish sauce and sugar
When the chicken looks cook well, you can taste and add more fish sauce or sugar

5. Add in Thai basil, turn off the heat, stir it several time
Serve in a bowl, it will be spicy and creamy

Enjoy!