Red Curry with Chicken Thighs, Straw Mushrooms, and Mixed Vegetables

Name: Red Curry with Chicken Thighs, Straw Mushrooms, and Mixed Vegetables
Ingredients: 2 tablespoons red curry paste; 1 small cup coconut cream, 1 large cup coconut milk (about 1/2 cup (120 ml) coconut cream, 1 cup (240 ml) coconut milk); 7 ounces (200 grams) boneless chicken thighs; 7 ounces (200 grams) straw mushrooms; 1 piece pumpkin; 5 Thai eggplants; 10 sprigs acacia leaves (cha-om); 10 wild betel leaves (cha-plu); 2 tablespoons fish sauce; 1 teaspoon sugar

Patinya Khomnuanchai @cook_14581759

On a relaxing day off, I wanted to cook something delicious for my family. This is my first time sharing a recipe and my first time making a mushroom curry, but it turned out really tasty! You can swap out the meat or vegetables to suit your preferences.

Patinya Khomnuanchai @cook_14581759

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Ingredients

2 tablespoonsred curry paste
1small cup coconut cream, 1 large cup coconut milk (about 1/2 cup (120 ml) coconut cream, 1 cup (240 ml) coconut milk)
7 ounces (200 grams)boneless chicken thighs
7 ounces (200 grams)straw mushrooms
1 piecepumpkin
5Thai eggplants
10 sprigsacacia leaves (cha-om)
10wild betel leaves (cha-plu)
2 tablespoonsfish sauce
1 teaspoonsugar

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Steps

1

Heat the coconut cream in a pot over medium heat. Add the red curry paste and stir-fry until fragrant. Add the chicken and cook until it starts to brown, then pour in the coconut milk as needed.
2

Once the curry starts to boil, add the mushrooms and prepared vegetables. Season with fish sauce and a little sugar (the coconut milk is already sweet, so you can skip the sugar if you prefer).
3

Add the acacia leaves and wild betel leaves just before serving.