Thai Red Curry Chicken And Eggplant Aubergine Recipes

THAI RED CURRY CHICKEN AND EGGPLANT (AUBERGINE)

Steps:

• Heat a heavy saute pan over medium high heat.
• Add 1/4 can of the thicker coconut milk.
• When it bubbles, add curry paste and cook for 2 minutes, stirring constantly.
• Add additional 1/4 can of the thicker coconut milk and cook for 5- 8 minutes, until the oil begins to separate.
• Add chicken and stir to coat well.
• Cook for about 4 minutes until the chicken has changed color and firmed up.
• Add remaining coconut milk, bring to a boil, add eggplant and cook at a simmer, covered until chicken and eggplant are completely cooked.
• Stir in fish sauce and lime leaves.
• Cook at a low simmer for 5 minutes.
• Just before serving, stir in lime juice, chiles and basil.

THAI CHICKEN AND EGGPLANT (AUBERGINE) CURRY

Steps:

• Heat coconut milk in wok and whisk curry paste in until smooth.
• Bring coconut milk to a boil, add chicken, then simmer for 8-10 minutes until chicken is opaque.
• Add eggplant, lime leaves, fish sauce, brown sugar.
• Taste for sweetness, saltiness etc, and correct if needed.
• Continue to simmer until eggplant is tender and chicken is cooked through, about 8-10 minutes more.
• Stir in basil leaves and chilies and serve with steamed jasmine rice.

THAI RED CHICKEN CURRY

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the chicken pieces; cook and stir for about 3 minutes. Mix in the curry paste, zucchini, bell pepper, carrot and onion. Cook and stir for a few minutes.
• Dissolve the cornstarch in the coconut milk, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minutes. Right before serving, stir in the cilantro.

THAI RED CURRY CHICKEN & VEGETABLES

Steps:

• Preheat oven to 425°. Place chicken in a greased 8-in. square baking dish. In a small bowl, mix coconut milk, curry paste and salt; pour over chicken., Bake, covered, 18-22 minutes or until chicken is no longer pink. Meanwhile, cook vegetables according to package directions; drain. Serve chicken with rice and vegetables.

RED THAI COCONUT CURRY WITH EGGPLANT

Steps:

• Wrap tofu in several layers of paper towels. Place in a colander in the sink. Set a plate on top of tofu and weigh down with a large, heavy can. Let stand for at least 20 minutes.
• Meanwhile, shake cans of coconut milk well prior to opening. Pour 1/2 of 1 can into a large saucepan. Bring to a simmer over medium heat. Whisk in curry paste until well blended. Add eggplant, onion, and bell pepper, stirring well with a rubber spatula to prevent breaking of tender eggplant during cooking.
• Stir remaining 1 1/2 cans coconut milk, dark brown sugar, tamari, rice vinegar, and salt into the saucepan. Mix well. Increase heat and bring to a boil. Reduce heat to low and simmer until thickened, about 20 minutes.
• Unwrap tofu and cut into bite-sized cubes. Stir into curry mixture. Cook until heated through, about 5 minutes. Add peas and cook until warm, 1 to 2 minutes more.