Red Coconut Chicken Curry

By The Canadian Living Test Kitchen

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This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	333333 cal
pro	18 g18g pro
total fat	23 g23g total fat
sat. fat	13 g13g sat. fat
carb	16 g16g carb
fibre	4 g4g fibre
chol	63 mg63mg chol
sodium	728 mg728mg sodium
% RDI:	-
calcium	44 calcium
iron	2626 iron
vit A	66 vit A
vit C	5858 vit C
folate	1919 folate

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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.

Ingredients

1 lb boneless skinless chicken thighs 1 1lb lbboneless skinless chicken thighboneless skinless chicken thighs
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
3 3small smallAsian eggplantAsian eggplants, cut_into chunks (or 1 large eggplant)
1 large onion , cut_into chunks1 1large largeonion, cut_into chunks
2 garlic cloves , minced2 2garlic clovegarlic cloves, minced
1 tbsp minced gingerroot 1 1tbsp tbspminced gingerroot
1 tbsp Thai red curry paste 1 1tbsp tbspThai red curry paste
1 can (400 ml) coconut milk 1 1can (400 ml) can (400 ml)coconut milk
2 tbsp fish sauce 2 2tbsp tbspfish sauce
1 tbsp granulated sugar 1 1tbsp tbspgranulated sugar
1/2 tsp grated lime rind 1/2 1/2tsp tspgrated lime rind
1 tbsp lime juice 1 1tbsp tbsplime juice
1/4 tsp salt 1/4 1/4tsp tspsalt
2 sweet green peppers , cut_into chunks2 2sweet green peppersweet green peppers, cut_into chunks
1/2 1/2cup cuplightly packed Thai basil leafThai basil leaves or basil
1/2 1/2cup cuplightly packed fresh coriander leaffresh coriander leaves

Preparation

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