Eggplant & Chicken Thai Red Curry
Thai curry is one of our go to takeaways when we order out, but we often found that a single order wasn't enough to fill us up. To make a more satisfying homemade version, I decided to bulk it up with eggplant, which I love for its texture and flavor. This recipe yields 4 generous servings of a bold, spicy red Thai curry—perfect for enjoying leftovers!
Eggplant & Chicken Thai Red Curry
Thai curry is one of our go to takeaways when we order out, but we often found that a single order wasn't enough to fill us up. To make a more satisfying homemade version, I decided to bulk it up with eggplant, which I love for its texture and flavor. This recipe yields 4 generous servings of a bold, spicy red Thai curry—perfect for enjoying leftovers!
Cooking Instructions
- 1
Chop eggplant and bell peppers and chicken into bite size pieces
- 2
On medium high heat, heat a pot with neutral oil and cook chicken (4 minutes)
- 3
Once chicken is partially cooked through, add red curry paste and fry in chicken and avocado oil (1 minute)
- 4
Add both cans of coconut milk, chicken broth, fish sauce and let the liquid come to a simmer
- 5
Add eggplant and bamboo shoot and cover pot, let simmer for 10 minutes
- 6
Add bell peppers and let simmer for 3 minutes before serving
- 7
Serve curry with jasmine rice, optional: squeeze fresh lime on top of curry
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