Red curry Lasagne

 Even I love to eat mild flavour food, curry is one of my favourite dish too.

Because you don't need to make it too hot to enjoy ^^, and it's easy to make too esp. when you don't have to make the paste by yourself. You can find good quality curry paste in many supermarket, and most of them are good too. The most important thing is the taste, different brand comes with different level of saltiness so taste it before adding fish sauce and sugar to suite your taste.
This time rather than serve the curry with rice, we will turn it into a fusion dish, hehe, mixing Thai and Italian together and you get lasagne that has spicy and milky taste in one bite.
*PS. You can use other kinds of egg plant, zucchini or other kinds of vegetable in the curry too, use the one to suite your taste ^^.

Red curry Lasagne

serve 4 

1tbsp ........................ Rice bran oil
2-3tbsp .................... Red curry paste
300ml ....................... Coconut milk (I use Merito)
1-2 tsp ....................... Fish sauce
1/2-1tbsp ................... Palm sugar
500g .......................... Chicken meat, cut into small pieces 
200g .......................... Egg plants, cut into pieces
6-7 ............................. Lasagne sheets, boiled for 7-9 minutes before using
200g .......................... Mozzarella cheese, grated 
................................... Oil for brushing the pan
................................... Kaffir lime leaves, finely sliced for sprinkle over the top

Preheat an oven to 180C
Brush 15x24 cm pan with oil

 I use Merito (organic coconut milk).

 Place a medium saucepan over medium heat, pour the oil into the pan.
Put the red curry paste into the pan and fry until fragrance.
Pour 100ml of the coconut milk into the pan.

 Put the chicken into the saucepan and stir until cooked.
Pour the rest of the coconut milk into the saucepan and season with fish sauce and palm sugar.

 Put the egg plants into the saucepan.

Cook until the egg plant softened, and remove from the heat.

 Place lasagne sheet into the prepared pan, and put the red curry over, sprinkle with cheese.
Repeat until you get 3-4 layers.

 Place the lasagne sheet over the top and pour the red curry over the top (water part only) and sprinkle cheese over the top.

Bake for 30 minutes.
Remove from the oven and sprinkle kaffir lime leaves over the lasagne.
Let it sit for 15 minutes before serving.

Red curry Lasagne