Thai Red Curry Chicken And Eggplant Aubergine Recipes

Steps:

• Heat a heavy saute pan over medium high heat.
• Add 1/4 can of the thicker coconut milk.
• When it bubbles, add curry paste and cook for 2 minutes, stirring constantly.
• Add additional 1/4 can of the thicker coconut milk and cook for 5- 8 minutes, until the oil begins to separate.
• Add chicken and stir to coat well.
• Cook for about 4 minutes until the chicken has changed color and firmed up.
• Add remaining coconut milk, bring to a boil, add eggplant and cook at a simmer, covered until chicken and eggplant are completely cooked.
• Stir in fish sauce and lime leaves.
• Cook at a low simmer for 5 minutes.
• Just before serving, stir in lime juice, chiles and basil.

Steps:

• Preheat oven to 425°. Place chicken in a greased 8-in. square baking dish. In a small bowl, mix coconut milk, curry paste and salt; pour over chicken., Bake, covered, 18-22 minutes or until chicken is no longer pink. Meanwhile, cook vegetables according to package directions; drain. Serve chicken with rice and vegetables.

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the chicken pieces; cook and stir for about 3 minutes. Mix in the curry paste, zucchini, bell pepper, carrot and onion. Cook and stir for a few minutes.
• Dissolve the cornstarch in the coconut milk, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minutes. Right before serving, stir in the cilantro.

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.

Steps:

• Heat sunflower oil in a large preheated wok or saucepan.
• Thinly slice the chicken. Add the chicken to the pan and stir fry for 5 minutes.
• Add the garlic, curry paste, ginger, tamarind and lime leaves to the pan and stir fry about a minute more.
• Peel and dice the sweet potato. Add the coconut milk and sweet potato to the mixture in the pan and bring to a boil. Allow to bubble over a medium heat for 20 minutes, or until juices start to thicken and reduce.
• Add the cherry tomatoes and cilantro to the curry and cook for a further 5 minutes, stirring occasionally. Transfer to serving plates and serve hot with cooked rice.

Steps:

• Wash chicken in cold water and pat dry. Cut away tendon strings on chicken breasts and cut into bite-size pieces.
• Season chicken with salt and pepper.
• Heat a pot, large saute pan or skillet with tight fitting lid over medium-high heat, add olive oil and sear chicken in batches, turning until nicely browned on all sides.
• Reduce heat to medium and add curry paste and coconut milk to pan.
• Stir well, ensuring that chicken bits from bottom are stirred into mixture.
• Cover and simmer about 20 minute.
• Check curry for desired consistence and simmer a few minutes more, if desired, making sure the coconut milk does not cook away.
• Remove chicken from heat, cool 1 or 2 minute and mix in sugar.
• Serve over steamed rice.