Red Coconut Chicken Curry
This recipe makes 6 servings
|Per serving: about||-|
|total fat||23 g|
|sat. fat||13 g|
- Portion size: 6
This dish can be quite hot and spicy depending on the brand of curry paste used. The variety in the pouch (instead of the jar or can) tends to be milder. For those sensitive to spicy food, reduce the curry paste to 2 tsp (10 mL). In a pinch, use mild Indian curry paste.
- 1 lb 1lbboneless skinless chicken thighboneless skinless chicken thighs
- 2 tbsp 2tbspvegetable oil
- 3 small 3smallAsian eggplantAsian eggplants, cut_into chunks (or 1 large eggplant)
- 1 large 1largeonion, cut_into chunks
- 2 2garlic clovegarlic cloves, minced
- 1 tbsp 1tbspminced gingerroot
- 1 tbsp 1tbspThai red curry paste
- 1 can (400 ml) 1can (400 ml)coconut milk
- 2 tbsp 2tbspfish sauce
- 1 tbsp 1tbspgranulated sugar
- 1/2 tsp 1/2tspgrated lime rind
- 1 tbsp 1tbsplime juice
- 1/4 tsp 1/4tspsalt
- 2 2sweet green peppersweet green peppers, cut_into chunks
- 1/2 cup 1/2cuplightly packed Thai basil leafThai basil leaves or basil
- 1/2 cup 1/2cuplightly packed fresh coriander leaffresh coriander leaves
Cut chicken into bite-size pieces. In wok or large skillet, heat 1 tbsp (15 mL) of the 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 boil; reduce heat to medium and cook for 5 minutes.
Reduce heat to simmer. Add fish sauce, sugar, lime rind and juice, salt, green peppers and chicken and any accumulated juices; cover and cook, stirring occasionally, until slightly thickened and peppers are tender, about 10 minutes. Add basil and coriander.
Source : Canadian Living Magazine: March 2004