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Thai Red Curry Coconut Chicken

1-lb boneless, skinless chicken thighs
2-tbsp vegetable oil
3-small Asian eggplants, or 1-large eggplant, cut into chunks
1-large onion, cut into chunks
2-cloves garlic, minced
1-tbsp minced gingerroot
1-tbsp Thai red curry paste
1-can (400ml) coconut milk
2 tbsp fish sauce
1-tbsp granulated sugar
1/2-tsp grated lime rind
1-tbsp limejuice
1/4-tsp salt
2-sweet green peppers, cut into chunks
1/2-cup lightly packed fresh Thai basil, or basil
1/2-cup lightly packed fresh coriander leaves

Cut chicken into bite sized pieces
In a wok or large skillet, heat 1-tbsp of oil over high heat
Stir fry chicken in batches until browned, about 3 minutes, transfer to plate
Add remaining oil to wok
Stir fry eggplants, onion, garlic, ginger and curry paste until onion is softened, about 3 minutes
Pour in coconut milk and bring to a boil
Reduce heat to medium and cook for 5 minutes
Reduce heat to a simmer
Add fish sauce, sugar, lime rind and juice, salt, green peppers and chicken plus any chicken juices
Cover and cook, stirring occasionally until thickened and peppers are tender, about 10 minutes
Add basil and coriander

Makes 6 servings