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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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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 thighs, 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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Browse similar recipes by category
- Course > Main Dish > Curries
- Cuisine > Asian > Southeastern > Thai
- Preparation > Time to Make > < 60 mins
Featured Reviews for This Recipe
From: Frugal chef
On May 21, 2009
This dish is really good. My kids weren't to happy with the eggplant, but they devoured the chicken & wanted more. I will definitely make again. Thank you for posting. I did add a bit more red curry paste to give it a little more flavor. 
From: ChicagoRN
On Jan 28, 2009
Oh my!!! Most Excellent!! We absolutely loved this one and it made a TON!!!! I used 1 regular eggplant, light coconut milk and omitted the kaffir lime leaves (because I don't know what the heck they are!). I served this over white rice and we used sriracha sauce individually to adjust to our desired heat levels. Also, I didn't have the red chili's so I just used crushed red peppers to give it a nice kick. Delicious!!
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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