Red Curry Chicken with Eggplant

Name: Red Curry Chicken with Eggplant
Total time: 1800 s
Yield: Serves 4 servings
Ingredients: 1.1 lbs chicken (500 grams); Thai eggplant; Pea eggplant; leaves Fresh Thai basil; leaves Kaffir lime; Red chili peppers; 2 1/2 tablespoons red curry paste with a little shrimp paste; 2 cups coconut milk (500 ml); 1 2/3 cups water (400 ml); 1 1/2 tablespoons palm sugar; 3-5 tablespoons fish sauce

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Red Curry Chicken with Eggplant

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Ingredients

30 minutes

Serves 4 servings

1.1 lbschicken (500 grams)
Thai eggplant
Pea eggplant
leavesFresh Thai basil
leavesKaffir lime
Red chili peppers
2 1/2 tablespoonsred curry paste with a little shrimp paste
2 cupscoconut milk (500 ml)
1 2/3 cupswater (400 ml)
1 1/2 tablespoonspalm sugar
3-5 tablespoonsfish sauce

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Steps

30 minutes

1

Prepare the ingredients. Soak the eggplants in salted water to prevent them from turning brown.
2

Heat a pan over medium heat. Add 1 cup (250 ml) of coconut milk and the curry paste. Stir-fry until fragrant, then add the chicken and cook until it’s no longer pink. Add the remaining coconut milk and water. Bring to a boil, then add the eggplants.
3

Season to taste with palm sugar and fish sauce.
4

When the eggplants are cooked, add Thai basil leaves, kaffir lime leaves, and red chili peppers.
5

Remove from heat and serve hot, ideally with a fried egg on the side.