Red Curry With Chicken and Eggplant

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READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oil, red curry paste, and 2 tablespoons of the coconut milk in wok or 3 quart saucepan until it becomes fragrant.
  • Add the chicken, and mix well into curry mixture to coat the chicken. Fry until the chicken is is done.
  • Add the rest of the coconut milk, the water, lime leaves, basil, and the eggplant.
  • Simmer until the eggplant is tender.
  • Add the fish sauce and simmer a few more minutes. Remove the basil and lime leaves.
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