Red Curry Chicken and Eggplant (Aubergine) Recipe #55968
This is a fantastic and very quick meal. Serve with rice.
by Elmotoo
40 min | 15 min prep
SERVES 4 -6
- 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
- Heat a heavy saute pan over medium high heat.
- Add 1/4 can of the thicker coconut milk.
- When it bubbles, add curry paste and cook for 2 minutes, stirring constantly.
- Add additional 1/4 can of the thicker coconut milk and cook for 5- 8 minutes, until the oil begins to separate.
- Add chicken and stir to coat well.
- Cook for about 4 minutes until the chicken has changed color and firmed up.
- Add remaining coconut milk, bring to a boil, add eggplant and cook at a simmer, covered until chicken and eggplant are completely cooked.
- Stir in fish sauce and lime leaves.
- Cook at a low simmer for 5 minutes.
- Just before serving, stir in chiles and basil.
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5 stars