0 0
Red Coconut Chicken Curry

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 lb boneless skinless chicken thighs
2 tablespoons vegetable oil
3 small japanese eggplants, or
1 large eggplant, cut into chunks
1 large onion, cut into chunks
2 garlic cloves, minced
1 tablespoon fresh gingerroot, minced
1 tablespoon thai red curry paste
1 (400 ml) can coconut milk
2 tablespoons fish sauce
1 tablespoon granulated sugar
1/2 teaspoon lime rind, grated
1 tablespoon lime juice
1/4 teaspoon salt
2 sweet green peppers, cut into chunks

Nutritional information

372.6
Calories
204 g
Calories From Fat
22.7 g
Total Fat
14.3 g
Saturated Fat
63 mg
Cholesterol
651.7 mg
Sodium
27.5 g
Carbs
12.1 g
Dietary Fiber
11.9 g
Sugars
20.7 g
Protein
553g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Red Coconut Chicken Curry

Features:
    Cuisine:

    WOW! So glad I found this recipe. I hunted high and low for the perfect recipe, and this is IT! My curry tasted better than the restaurants'. My husband and I don't like eggplant, so I subbed in green beans chopped in half and it was perfect. I also subbed one red bell pepper and one green instead of 2 green and used 3 large chicken breasts cut into pieces instead of thighs. One thing I was a little afraid of at first was the fish sauce because I really dislike seafood, but the fish sauce adds no fish flavor :) used the rind of one lime because I didn't have lime leaves and that turned out great. I would also like to mention where I got my curry paste because this is very important. I bought the curry paste on Amazon.com through a company called TastePadThai. I got red/green/yellow curry paste in a set. It was amazing and I can't wait to try the other colors. used half a can for this recipe. Thank you for this recipe!

    • 65 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Red Coconut Chicken Curry, 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) tend to be milder For those sensitive to spicy food, reduce the curry paste to 2 teaspoons In a pinch, use mild Indian curry paste Serve over rice From Canadian Living Magazine , WOW! So glad I found this recipe I hunted high and low for the perfect recipe, and this is IT! My curry tasted better than the restaurants’ My husband and I don’t like eggplant, so I subbed in green beans chopped in half and it was perfect I also subbed one red bell pepper and one green instead of 2 green and used 3 large chicken breasts cut into pieces instead of thighs One thing I was a little afraid of at first was the fish sauce because I really dislike seafood, but the fish sauce adds no fish flavor 🙂 used the rind of one lime because I didn’t have lime leaves and that turned out great I would also like to mention where I got my curry paste because this is very important I bought the curry paste on Amazon com through a company called TastePadThai I got red/green/yellow curry paste in a set It was amazing and I can’t wait to try the other colors used half a can for this recipe Thank you for this recipe!, This is absolutely delicious I’ve made it several times now and even our toddler likes it Spicy, sweet, creamy, so good! We substitute spinach for eggplant and soy sauce for the fish sauce


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Cut Chicken Into Bite-Size Pieces.in a Wok or Large Skillet, Heat 1 Tablespoon of Oil Over High Heat, Stir Fry Chicken in Batches, Until Browned, About 3 Minutes, Transfer to Plate, Set Aside.

    2
    Done

    Add Remaining Oil to Wok, Stir Fry Eggplant, Onion, Garlic, Ginger and Curry Paste Until Onion Is Softened, About 3 Minutes.

    3
    Done

    Pour in Coconut Milk and Bring to a Boil, Reduce Heat to Medium and Cook For 5 Minutes.

    4
    Done

    Reduce Heat to Simmer, Add Fish Sauce, Sugar, Lime Rind and Lime Juice, Salt, Peppers and Chicken and Any Accumulated Juices. Cover and Cook Stirring Occasionally Until Slightly Thickened and Peppers Are Tender, About 10 Minutes.

    5
    Done

    Add Basil and Coriander, and Serve.

    Avatar Of Emily Johnson

    Emily Johnson

    Bean aficionado brewing up the perfect cup of coffee every time.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Leftover Roast Beef Soup Leftover Steak
    previous
    Leftover Roast Beef Soup Leftover Steak
    Chicken Breasts In Poblano Sauce Au Gratin
    next
    Chicken Breasts In Poblano Sauce Au Gratin
    Leftover Roast Beef Soup Leftover Steak
    previous
    Leftover Roast Beef Soup Leftover Steak
    Chicken Breasts In Poblano Sauce Au Gratin
    next
    Chicken Breasts In Poblano Sauce Au Gratin

    Add Your Comment

    3 × three =