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Easy chicken curry with cream. If the paste sticks to the pot add in coconut cream to deglaze. Cut the eggplant and chili and pluck the basil leaves. Often eaten with rice or thai vermicelli.
2 fry the chicken meat with the red chili until done then cook with the eggplant for about 3 4 minutes. Add in curry paste and cook for at least 5 mins until paste is cooked. Add eggplant lime leaves fish sauce brown sugar.
This thai chicken curry is case in point. Sauce thickness varies drastically between restaurants at some it is almost watery at others it is really thick and seems to be made with coconut creami like mine in between a sauce that is pourable but with a gravy like consistency. Stirring constantly until coconut oil separates away from the paste.
Chicken red curry with eggplants is probably one of the most popular thai dishes often ordered in thai restaurants. Cook for about 4 minutes until the chicken has changed color and firmed up. Cook at a low simmer for 5 minutes.
Heat coconut milk in wok and whisk curry paste in until smooth. Thai red curry is not supposed to be crazy spicy but it has a nice tingle to it. 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.
Cook until the eggplant begins to soften about 5 minutes. 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. 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.
Add the curry paste made in step 2 and fry for 2 min further. In developing the recipe the biggest challenge was figuring out the best way to cook the chicken. Add chicken and stir to coat well.
How we make our spicy stir fried chicken with eggplant. 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. Taste for sweetness saltiness etc and correct if needed.
Bring coconut milk to a boil add chicken then simmer for 8 10 minutes until chicken is opaque.
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