By Baba Cooks
Thai Red Curry with Thai eggplant
9 steps
Prep:10minCook:45min
A simple recipe, this time I'm using readymade red curry paste. If you would like to make a Thai curry from scratch, check out my Thai Green Curry.
Updated at: Thu, 17 Aug 2023 11:34:20 GMT
Nutrition balance score
Unbalanced
Glycemic Index
36
Low
Glycemic Load
8
Low
Nutrition per serving
Calories618.9 kcal (31%)
Total Fat47.6 g (68%)
Carbs21.4 g (8%)
Sugars12.1 g (13%)
Protein29.5 g (59%)
Sodium1111.6 mg (56%)
Fiber4.1 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
In a large skillet or pot, heat half of the coconut milk until it thickens and the oil separates. If the oil doesn't separate, continue as usual.
Step 2
Stir in the red curry paste and cook for 5 minutes until the coconut milk and paste are well combined and fragrant.
Step 3
Add the chicken and mix well, cooking for about 5 minutes until the chicken is nicely browned.
Step 4
Pour in the remaining coconut milk, chicken stock, palm sugar, fish sauce, and Kaffir lime leaves. Stir to mix everything well.
Step 5
Cover with a lid and let it cook for 7 minutes. Then, add the Thai eggplant.
Step 6
Stir to combine, cover again, and let it cook for an additional 10 minutes.
Step 7
Add the spur chilies, lemongrass, and bamboo shoots.
Step 8
Mix everything together and cook for another 5 minutes. Taste to see if it requires more fish sauce or palm sugar to balance.
Step 9
Garnish the curry with fresh basil, give it a final stir, and it's ready to serve.
Notes
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