RED COCONUT CHICKEN CURRY

RED COCONUT CHICKEN CURRY image

Yield 6

Number Of Ingredients 17

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Ingredients

1 lb (454 g) boneless skinless chicken breasts
2 tbsp (25 mL) vegetable oil
3 small Asian eggplants, cut_into chunks (or 1 large eggplant)
1 large onion, cut_into chunks
2 garlic cloves, minced
1 tbsp (15 mL) minced gingerroot
1 tbsp (15 mL) Thai red curry paste
1 can (400 ml) coconut milk
2 tbsp (25 mL) fish sauce
1 tbsp (15 mL) granulated sugar
1/2 tsp (2 mL) grated lime rind
1 tbsp (15 mL) lime juice
1/4 tsp (1 mL) salt
2 sweet green peppers, cut_into chunks
1/2 cup (125 mL) lightly packed Thai basil leaves or basil
1/2 cup (125 mL) lightly packed fresh coriander leaves
-my additions - add broccoli and snow peas

Steps:

Cut chicken into slices (. 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.

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