Red Curry Chicken and Eggplant (Aubergine)

Elmotoo's Note:

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

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 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
• ½ lime, juice of
• 2 fresh red chilies , cut into very thin strips
• ½ cup Thai basil or ½ 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.

Reviews

[Chef floWer]

We just returned back from Thailand and had many curry dishes. This recipe didn't tasty like the authentic Thai red curry dish I ate in Thailand, BUT it was very satisfying and very easy to make. I added a little sugar because in Thai food the sweet and the sour need to match each other. Otherwise I kept to the recipe, served it with steamed rice and extra basil for garnish. Thank you so much for a lovely recipe Elmotoo

[luvin spoonful]

Agreed - easy and tasty! I used a regular eggplant also, quite fresh so the skin was tender. Boneless, skinless chicken thighs were moist and tender too. Used dried red chiles and about a T of brown sugar.

[The Flying Chef]

A very quick and easy meal to throw together with a wonderful end result.. I too like other reviewers threw in a spoonful of sugar. I have never added eggplant to my thai curries before but really liked the addition of it.. My hubby who is not a curry fan and eggplant would never be on any list of ingredients he would normally eat, absolutely loved it and said so several times during the meal.. It was just the right amount of heat ratio and one that will definitely be enjoyed again as it is so flavourful and so easy to out together.. Much easy than a lot of curry recipes I have made before.. Thanks for posting a great recipe!!!!