- Yield : 1
- Servings : 3
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
If you have a food processor, blender, or chopper, you can quickly make homemade curry chicken that tastes like it came from your favorite restaurant. And it is much healthier than restaurant one.
- 250 g chicken
- 1 cup coconut milk
- 250 g eggplant
- 5-6 pieces kaffir lime leaves
- 4-5 sprigs Thai basil
- 1 tablespoon red curry paste
- 2 tablespoons fish sauce
Take a regular eggplant and cut them into bite size pieces (preferred to use Thai eggplants, the golf ball size ones and cut them into 2-3 parts).
Wash and pick the basil leaves; pull the center stem off from the kaffir lime leaves.
Cut up the chicken into bite size pieces (preferred to use bony parts as they make the curry more flavorful).
Take a large sauce pan and pour the coconut milk into it over a low to medium heat. Add the red curry paste; mix well and stir for several minutes until red oil starts to bubble up.
Add chicken and stir to coat it with curry sauce. Add the eggplant when chicken starts to turn white. Add the rest of the coconut milk and the fish sauce. Let it boil until all the eggplant pieces are ready turning dark and tender.
Add the kaffir lime and basil leaves just before serving. Serve hot with rice or rice noodles.