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Authentic Thai Chicken and Eggplant Red Curry Recipe

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Ingredients

Adjust Servings:
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

Nutritional information

411.4
Calories
236 g
Calories From Fat
26.3 g
Total Fat
20 g
Saturated Fat
94.4 mg
Cholesterol
825.2 mg
Sodium
21.3 g
Carbs
9.8 g
Dietary Fiber
8.1 g
Sugars
28.2 g
Protein
352 g
Serving Size

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Authentic Thai Chicken and Eggplant Red Curry Recipe

Features:
    Cuisine:

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

    • 60 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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.

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    Quinn Hughes

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