Red Curry Chicken (No Coconut Milk)

Name: Red Curry Chicken (No Coconut Milk)
Yield: Serves 1 serving
Ingredients: 7 oz chicken breast, cut into pieces (200 grams); 1.75 oz red curry paste (50 grams); 1 1/2 tablespoons low-sodium fish sauce; 3.5 oz eggplant, cut into pieces (100 grams); 2 tablespoons coconut oil; 2 cups water (about 480 ml); 0.7 oz fresh holy basil leaves (20 grams); 1 pinch stevia

HealthyTakecare @cook_14601132

Chiangmai

This is my husband's recipe. It's not exactly a 'clean' dish, but it's made as healthy as possible. Sorry the photo isn't pretty, haha.

HealthyTakecare @cook_14601132

Chiangmai

This is my husband's recipe. It's not exactly a 'clean' dish, but it's made as healthy as possible. Sorry the photo isn't pretty, haha.

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Ingredients

Serves 1 serving

7 ozchicken breast, cut into pieces (200 grams)
1.75 ozred curry paste (50 grams)
1 1/2 tablespoonslow-sodium fish sauce
3.5 ozeggplant, cut into pieces (100 grams)
2 tablespoonscoconut oil
2 cupswater (about 480 ml)
0.7 ozfresh holy basil leaves (20 grams)
1 pinchstevia

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Steps

1

Wash and cut the chicken. Wash the holy basil and pick the leaves. Cut the eggplant and soak in salted water to prevent browning.
2

Heat the coconut oil in a pan. Add the red curry paste and stir-fry until fragrant.
3

Add the chicken and stir-fry until about 80% cooked, then add the fish sauce (start with 1 tablespoon, as some curry pastes are very salty and it's hard to fix if you add too much).
4

Add the water and eggplant. Eggplant takes longer to cook, so add it now.
5

Simmer on low heat until the sauce thickens and coats the ingredients. Then add the holy basil leaves (you can use Thai basil if you prefer, but I think it's better for coconut milk curries).
6

Serve hot with steamed rice. If you don't like too much oil, you can skim it off the top before serving.