Red Curry Chicken and Eggplant (Aubergine) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is a fantastic and very quick meal. Serve with rice. Ingredients:
1 (14 ounce) can coconut milk or 1 (14 ounce) can coconut cream |
3 tablespoons red curry paste |
1 lb boneless skinless chicken thighs, cubed |
2 -3 japanese eggplants or 2 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 1/2 cup 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 lime juice, chiles and basil.
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