Thai Red Curry Chicken and Eggplant (Aubergine)

Recipe by Elmotoo
READY IN: 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Heat a heavy saute pan over medium high heat.
  • Add 1/4 can of the thicker coconut milk.
  • When it bubbles, add curry paste and cook for 2 minutes, stirring constantly.
  • Add additional 1/4 can of the thicker coconut milk and cook for 5- 8 minutes, until the oil begins to separate.
  • Add chicken and stir to coat well.
  • Cook for about 4 minutes until the chicken has changed color and firmed up.
  • Add remaining coconut milk, bring to a boil, add eggplant and cook at a simmer, covered until chicken and eggplant are completely cooked.
  • Stir in fish sauce and lime leaves.
  • Cook at a low simmer for 5 minutes.
  • Just before serving, stir in lime juice, chiles and basil.