Thai Red Curry With Coconut and Vegetables

Submitted by Leggy Peggy

"Created and made for the Culinary Quest 2016."

 

• Ready In: 40mins
• Ingredients: 13
• Serves: 4

ingredients

• 2 tablespoons peanut oil
• 1 yellow onion, peeled and chopped
• 200 g small round eggplants, I used 6
• 1 large green capsicum, thinly sliced (bell pepper)
• 2 garlic cloves, crushed
• 2 tablespoons Thai red curry paste
• 500 g chicken, thinly sliced
• 1 (400 g) can coconut milk
• 1 (170 g) can bamboo shoots, drained (optional)
• 1 tablespoon palm sugar, grated
• 1 tablespoon lime juice (to taste)
• 1 tablespoon fish sauce (to taste)
• 2 tablespoons fresh coriander, chopped, to garnish (cilantro)

directions

1. Heat oil in large saucepan over medium-high heat. Add onion and cook, stirring, until translucent, about 4 minutes. Add garlic and cook for 1 minute, then add capsicum strips and eggplants pieces and cook, stirring, for about 4 minutes.
2. Add red curry paste and stir for 1 minute, then add chicken slices and cook for 2–3 minutes.
3. Add coconut milk, bamboo shoots (if using), palm sugar, lime juice and fish sauce.
4. Stir well and bring to a boil, then turn down to a simmer and cook for 10–12 minutes, or until vegetables are soft and chicken is cooked through.
5. Garnish with coriander and serve with rice.