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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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From the Beyond Kimchi Blog. Ingredients:
1 chicken breast half, diced into bite size |
2 tablespoons oil, divided |
2 garlic, chopped |
1 shallot, chopped |
1 lemongrass, end parts removed and smashed to release fragrance |
2 tablespoons red curry paste mixed in 2t water |
3 tablespoons chicken stock |
1/2 cup fried tofu, cut in half |
3 kaffir lime leaves |
1 inch ginger, piece peeled and sliced |
1 tomato, sliced into wedges |
200 g coconut milk mixed in 1/2c water |
1 japanese eggplant, sliced into desired size |
1 teaspoon brown sugar |
1 teaspoon fish sauce |
some chopped cilantro (to garnish) |
Directions:
1. Heat 1T oil in the sauce pot over medium high heat until hot. Add chicken pieces and saute until done. Remove from pot and set aside.
2. Add garlic, shallot, lemongrass into the pot and saute until fragrant, about 10 seconds.
3. Add curry paste and another 1T oil, fry for 30 seconds. Add chicken stock and mix well.
4. Add tofu, chicken, ginger, kaffir lime leaves, tomato slices, and stir them well.
5. Pour coconut milk into the pot and add eggplants. Season with brown sugar and fish sauce. Cover the lid and cook for 5 minutes adjusting heat.
6. When done, taste the curry to see if you need more fish sauce. Adjust the amount of fish sauce for your liking.
7. Serve hot with rice and some chopped cilantro sprinkled on top.
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