Community Pick
Thai Red Curry Chicken and Eggplant (Aubergine)
"This is a fantastic and very quick meal. Serve with rice."
photo by luvin spoonful
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 396.89 g can coconut milk or 396.89 g can coconut cream
- 44.37 ml red curry paste
- 453.59 g boneless skinless chicken thighs, cubed
- 2-3 Japanese eggplants or 2 Japanese eggplants, cut into 1 inch chunks
- 29.58 ml fish sauce
- 4 kaffir lime leaves, torn into pieces
- 1 lime, juice of
- 2 fresh red chilies, cut into very thin strips
- 118.29 ml Thai basil or 118.29 ml sweet basil, chopped
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.
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Reviews
-
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 -
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 -
Yum! Quick and easy-to-follow recipe - per other reviews, I roasted the eggplant first, and added a T of brown sugar. Thanks! -
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! -
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.
see 23 more reviews
Tweaks
-
This is a definite keeper! I substituted a 19 oz package of firm tofu for the chicken -- just cut it into cubes and browned it a bit before adding to sauce; it was delicious! I did find that the sauce wasn't very saucy, rather pasty instead, so I added about 1/2 a can of vegetable broth to get the consistency I wanted. My 13 year old said it was his favorite curry dish so far! Thanks for the recipe.
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Can I say yum? I used chicken breast meat, and green beans instead of eggplant. But it was the sauce that made the entire dish! My husband is so full right now that his stomach actually hurts! Thank you, Mean Chef, for another fantastic recipe!
RECIPE SUBMITTED BY
Elmotoo
Geneva, New York
