Thai Red Curry Chicken and Eggplant (Aubergine)

Submitted by Elmotoo

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

 

• Ready In: 40mins
• Ingredients: 9
• Serves: 4-6

ingredients

• 1 (14 ounce) can coconut milk or (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
• 1⁄2 lime, juice of
• 2 fresh red chilies, cut into very thin strips
• 1⁄2 cup Thai basil or 1/2 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

[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

 

[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

 

[AD 25520]

Yum! Quick and easy-to-follow recipe - per other reviews, I roasted the eggplant first, and added a T of brown sugar. Thanks!

 

[ritaculous]

I had no idea making curry was so easy! I have insatiable curry cravings and I always thought I had to go to my favorite Thai place to get it, but this was just as good! I added a little brown sugar as some of the other reviewers suggested and I also added mango, carrots, red bell pepper, and mushrooms. Turned out wonderfully. Thanks for the great recipe!

 

[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.