Thai Red Curry Chicken and Eggplant (Aubergine)

READY IN: 40mins
Recipe by Elmotoo

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

Top Review by ashwebster

absolutely fantastic, only modifications was to add a couple of spoons of brown sugar towards the end and with the aubergine, i cut them into big cubes (making sure each piece had some skin on it) and then covered them in olive oil and salt and roasted them in the oven for 1/2 hour on gas mark 6. then i added these in as normal (after the chicken was cooked slightly) with some bamboo shoots and water chestnuts. this can easily be made into a vegetarian meal and i will try this for my parents one day as a veggie meal. thanks for a great recipe

Ingredients Nutrition

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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