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from Melissa's cookbook

Red Coconut Chicken Curry Recipe | Best Recipes Ever

     






Links:
cbc.ca


Ingredients:
  • 1 lb (454 g) boneless skinless chicken thighs
  • 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
  • Preparation:
    1. 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.
    2. 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.
    3. 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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    modified: 2011.09.06 | created: 2011.09.06





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