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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (532g) Recipe makes 4 servings The following items or measurements are not included below: red curry paste kaffir lime leaves |
||
| Calories 414 | ||
| Calories from Fat 211 | (50%) | |
| Amount Per Serving | %DV | |
| Total Fat 23.5g | 36% | |
| Saturated Fat 17.5g | 87% | |
| Monounsaturated Fat 2.2g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.1g | ||
| Cholesterol 94mg | 31% | |
| Sodium 852mg | 35% | |
| Potassium 1126mg | 32% | |
| Total Carbohydrate 27.2g | 9% | |
| Dietary Fiber 12.2g | 48% | |
| Sugars 14.4g | ||
| Protein 28.9g | 57% | |
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Red Curry Chicken and Eggplant (Aubergine)
By: Elmotoo
Mar 9, 2003
This is a fantastic and very quick meal. Serve with rice.
SERVES 4 -6
Ingredients
- 1 (14 ounce) can coconut milk or coconut cream
- 3 tablespoons red curry paste
- 1 lb boneless skinless chicken thigh, cubed
- 2-3 Japanese eggplants or Japanese eggplants, cut into 1 inch chunks
- 2 tablespoons fish sauce
- 4 kaffir lime leaves, torn into pieces
- 1/2 lime, juice of
- 2 fresh red chilies, cut into very thin strips
- 1/2 cup Thai basil or sweet basil, chopped
Directions
1
Heat a heavy saute pan over medium high heat.2
Add 1/4 can of the thicker coconut milk.3
When it bubbles, add curry paste and cook for 2 minutes, stirring constantly.4
Add additional 1/4 can of the thicker coconut milk and cook for 5- 8 minutes, until the oil begins to separate.5
Add chicken and stir to coat well.6
Cook for about 4 minutes until the chicken has changed color and firmed up.7
Add remaining coconut milk, bring to a boil, add eggplant and cook at a simmer, covered until chicken and eggplant are completely cooked.8
Stir in fish sauce and lime leaves.9
Cook at a low simmer for 5 minutes.10
Just before serving, stir in chiles and basil.
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- Course > Main Dish > Curries
- Cuisine > Asian > Southeastern > Thai
- Preparation > Time to Make > < 60 mins
Featured Reviews for This Recipe
From: Reddyrat
On Aug 25, 2008
This was very tasty. I left out the kaffir lime leaves and red chilies and used light coconut milk. It made good leftovers as well.
From: amanda l b
On Aug 18, 2008
This was a great recipe - so easy and so delicious. I added chunks of red capsicum for extra veg component. I didn't have any lime juice, but added 2 teaspoons of brown sugar to get that great contrast of sweet and sour that is the hallmark of Thai food. My husband is not usually a fan of eggplant, but even he commented on how well it went with the flavours of the dish. A definite keeper - thank you for sharing.
From: stormylee
On Aug 29, 2005
Hey, my DH just ate eggplant! 
Great recipe, easy, quick, delicious! I used regular eggplant instead of Japanese but otherwise followed the recipe. Served over jasmine rice. Thank you Mean!!
From: *Shelly*
On Oct 25, 2004
Mean Chef made this for me and out of his many dishes I've tried this one is by far my favorite (so far). Nice and creamy and spicy without being overwhelming. There is extra sauce to slop over the rice. Slopping is a good thing. LOL Mean usually gives me too much food but this time he nor the dogs got anything off of my plate. I hope we have this one for dinner on a regular basis. hint hint hint 
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