Thai Red Curry

Photography by jenn bakos photography

Bangkok native and restaurateur Emshika Alberini is bringing New Hampshire a taste of her home country with both her Littleton restaurant Chang Thai Café and her soon-to-launch brand of food and beverages. Since the restaurant’s opening in 2008, it has garnered awards and praise for its upscale, yet comfortable dining and excellent, authentic dishes. Here she shares a Thai cuisine mainstay that you can try at home.

Thai Red Curry

INGREDIENTS

1 tablespoon vegetable oil
1 1/2 tablespoons Maesri Thai Red Curry Paste
16 oz. sliced turkey breast
1 can coconut milk
1/2 cup water
1 1/2 tablespoons fish sauce
1 tablespoon brown sugar
1 cup sliced Chinese eggplant
1/2 cup seasonal vegetables
1 cup diced pumpkin
4 leaves of Thai basil
4 pieces of slice red pepper

INSTRUCTIONS

1. Heat vegetable oil in a large sauce pan, then add the red curry paste. Cook for 1 minute and set aside.

2. Pour the coconut milk and 1/2 cup of water into a pot and bring to a boil. Add the red curry in oil into the pot along with sliced turkey breast and diced pumpkin.

3. Add fish sauce and brown sugar, then taste it. If you prefer it to be saltier, add more fish sauce.

4. Bring to a boil and add vegetables, Chinese eggplant, red pepper and basil.

5. Turn off the heat, spoon the curry into a bowl, and top with basil and red chili.

6. Serve with Jasmine rice.