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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%
detailed view... how is this calculated?

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⁽¹⁸⁾ RATE IT NOW Print Recipe

By: Elmotoo
Mar 9, 2003

This is a fantastic and very quick meal. Serve with rice.

SERVES 4 -6 (change servings and units)

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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Featured Reviews for This Recipe

From: mangomom

On Aug 28, 2009

This is a definite keeper! I substituted a 19 oz package of firm tofu for the chicken — just cut it into cubes and browned it a bit before adding to sauce; it was delicious! I did find that the sauce wasn't very saucy, rather pasty instead, so I added about 1/2 a can of vegetable broth to get the consistency I wanted. My 13 year old said it was his favorite curry dish so far! Thanks for the recipe.

0 people found this review helpful

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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.

0 people found this review helpful

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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!!

3 people found this review helpful

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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