Ingredients
-
1
-
3
-
1
-
2 - 3
-
2
-
4
-
1/2
-
2
-
1/2
-
-
-
-
-
-
Directions
Thai Red Curry Chicken and Eggplant (Aubergine),This is a fantastic and very quick meal. Serve with rice.,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!
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Steps
|
1
Done
|
Heat a Heavy Saute Pan Over Medium High Heat. |
|
2
Done
|
Add 1/4 Can of the Thicker Coconut Milk. |
|
3
Done
|
When It Bubbles, Add Curry Paste and Cook For 2 Minutes, Stirring Constantly. |
|
4
Done
|
Add Additional 1/4 Can of the Thicker Coconut Milk and Cook For 5- 8 Minutes, Until the Oil Begins to Separate. |
|
5
Done
|
Add Chicken and Stir to Coat Well. |
|
6
Done
|
Cook For About 4 Minutes Until the Chicken Has Changed Color and Firmed Up. |
|
7
Done
|
Add Remaining Coconut Milk, Bring to a Boil, Add Eggplant and Cook at a Simmer, Covered Until Chicken and Eggplant Are Completely Cooked. |
|
8
Done
|
Stir in Fish Sauce and Lime Leaves. |
|
9
Done
|
Cook at a Low Simmer For 5 Minutes. |
|
10
Done
|
Just Before Serving, Stir in Lime Juice, Chiles and Basil. |
