Thai Red Curry Chicken And Eggplant Aubergine Recipes

THAI CHICKEN AND EGGPLANT (AUBERGINE) CURRY

Steps:

• Heat coconut milk in wok and whisk curry paste in until smooth.
• Bring coconut milk to a boil, add chicken, then simmer for 8-10 minutes until chicken is opaque.
• Add eggplant, lime leaves, fish sauce, brown sugar.
• Taste for sweetness, saltiness etc, and correct if needed.
• Continue to simmer until eggplant is tender and chicken is cooked through, about 8-10 minutes more.
• Stir in basil leaves and chilies and serve with steamed jasmine rice.

THAI RED CURRY WITH EGGPLANT AND SWEET PEPPERS RECIPE

Steps:

• While pressing the tofu (see notes for chickpea sub)** preheat the oven to 350F (180C). Slice the pressed/drained tofu into (about) 1" (2.5cm) cubes and place on a parchment or silpat lined sheet pan. Bake for 20 minutes or until golden. This will dry the tofu out. Set aside.
• In a large Dutch oven, add the coconut oil and heat until it shimmers. Turn the heat to medium high and add the eggplant and onion. Stir fry for about 6-8 minutes or until the vegetables begin to soften. It's okay of the eggplant sticks a bit.
• Stir in the bell peppers and stir fry for about one minute, just to soften a bit. Add the garlic and ginger. Stir for another minute, scraping the bottom of the pot - the garlic and ginger will start to stick. Add the curry paste and red pepper flakes. Take a big inhale..... ahhhh.
• Cook, stirring for a minute more, coating the vegetables with the paste. Stir in the brown sugar and deglaze the pot with broth and coconut milk. Stir in the tofu or chickpeas. Bring to a simmer, turn to low and cook for about 10 minutes just until heated through. Stir in the Tamari and lime juice.
• Remove from heat and spoon over rice. Top with Thai basil, cilantro, and sprinkle with sesame seeds. Serve with additional Tamari and lime wedges.
• Store in a lidded container for up to three days or up to two weeks in the freezer. Thaw in the fridge overnight and gently rewarm on the stovetop.