Chicken Eggplant Red Curry
This is truly a one-pot Thai-inspired wonder; good with rice, noodles, anything really, and just as delicious as leftovers, too. Read on to see how it’s made!
- 1 green bell pepper
- 1 eggplant, peeled
- Chicken (I used about 3/4 lb of thigh cut into chunks, you can use whatever cut of chicken you like)
- A few tablespoons of red curry paste
- 1 can coconut milk
- Garlic and shallots (onions would be fine, too)
- Chili peppers of your choosing (fresh is preferred, otherwise crushed red chili pepper will do in a pinch)
- Soy sauce
- Lime juice
All you need to do is put a pan on medium, heat up a few tablespoons of the curry paste plus 1/4 of the coconut milk and all the garlic, chili peppers, and shallots. Once that’s at a boil, add your chicken and stir a few times.
Give it a few minutes, then add the rest of the coconut milk and bring to a simmer. Add the vegetables now, adding the ones that take longer to cook first. It goes without saying that you’ve cut them into manageable sizes, yes? I used green bell pepper and eggplant, but you can use whatever mix of vegetables you like. Stir as needed, season to taste with the soy sauce and lime juice, cover, and simmer on low-ish heat for roughly 20 minutes. Check every few minutes to make sure nothing’s gone horribly wrong, and stir from time to time.
How long it takes to finish really just depends on your chicken—smaller chunks will obviously need less time on the stove. Remember to salt as needed!
This recipe is hardly authentic, but it’s super-adaptable since you can adjust the heat to any level. It also freezes very well so you can keep leftovers for quite a while. And the best part? It only takes one pan to make!