Thai Red Chicken Curry With Eggplant, Recipe Red Curry Chicken With Bamboo Shoot Importfood

Cut the eggplant and chili and pluck the basil leaves.

Best japanese chicken curry recipe. This thai chicken curry is case in point. Often eaten with rice or thai vermicelli. Add the chicken and mix well into curry mixture to coat the chicken.

Stir in fish sauce and lime leaves. Add the rest of the coconut milk the water lime leaves basil and the eggplant. Stir in the tofu or chickpeas.

Add remaining coconut milk bring to a boil add eggplant and cook at a simmer covered until chicken and eggplant are completely cooked. Vegetables like round eggplant pea eggplant long bean pumpkin and winter melon are often chosen in making red curry and green curryamong those a pair of round eggplants and pea eggplants seems to be the most popular choice. Cook for about 4 minutes until the chicken has changed color and firmed up.

Last deglaze the pot with broth and coconut milk. Heat oil red curry paste and 2 tablespoons of the coconut milk in wok or 3 quart saucepan until it becomes fragrant. Simmer until the eggplant is tender.

Heat a large pan or pot over a medium high heat with a generous drizzle of vegetable oilonce hot add the chicken and fry for 3 min until browned. This easy red thai coconut curry dish features light coconut milk eggplant tofu bell pepper onion and asian inspired seasonings for a flavorful dinner idea. In developing the recipe the biggest challenge was figuring out the best way to cook the chicken.

1 remove the skin and bone from the chicken leg and cut the meat into pieces. A one pan dish of tender chicken simmered in a rich red curry infused coconut milk sauce it comes together in just 30 minutes with minimal prep work. Stir in the garlic and ginger red curry paste red pepper flakes and brown sugar.

Add chicken and stir to coat well. Chicken red curry with eggplants is probably one of the most popular thai dishes often ordered in thai restaurants. Ive officially inaugurated a new policy to use the slow cooker at least once a week whether it be for steel cut oats soup or my current obsession.

2 fry the chicken meat with the red chili until done then cook with the eggplant for about 3 4 minutes. Next start cooking the thai red curry by sauteing the eggplant and onion in a bit of coconut oil to soften then add the sweet peppers. Add the eggplant season with 12 teaspoon salt and stir gently until evenly coated with the curry paste.

Cook until the eggplant begins to soften about 5 minutes. Fry until the chicken is is done. Cook at a low simmer for 5 minutes.

Chicken and vegetables slow simmered in a rich aromatic red curry sauce served over a bed of rice with plenty of fresh herbs.