Red Chicken Coconut Curry

This Red Chicken Coconut Curry is a flavorful, aromatic dish that's perfect for busy days. Whether you're a spice enthusiast or just looking for a quick weeknight meal, this curry comes together with minimal effort and maximum taste. With a rich coconut base and customizable veggies, it’s sure to become a household favorite!

Ingredients

🍆 1 eggplant

🌶️ 1 red bell pepper (any color will do)

🧅 1 medium onion or half a large one

🧄 2 cloves garlic

🫚 1 tablespoon fresh ginger or paste

🍃 1/2 pound green beans

🍗 2 chicken breasts

🫒 3 tablespoons olive oil

🌶️ 3 to 4 tablespoons red curry paste (depending on preference)

🥥 1 14oz can coconut milk

🍬 1 tablespoon brown sugar

🥄 1 tablespoon soy sauce

🐟 1 tablespoon fish sauce

🌿 A handful of Thai basil

Instructions

1- Prep the Ingredients:

• Begin by cutting the veggies into desired sizes.

• Mince the garlic and ginger.

• Slice the chicken into thin, bite-size pieces.

2- Sauté the Aromatics:

• Preheat a large pan over high heat and add olive oil.

• Once the oil is hot, add the onion, garlic, and ginger.

• Sauté for about one minute until fragrant.

3- Cook the Curry Paste:

• Add the red curry paste to the pan and stir well.

• Cook the paste for about 3 to 4 minutes to release its flavors.

4- Cook the Chicken:

• Add the chicken to the pan, mix well, and cook for about 5 minutes until the chicken is browned.

5- Add Veggies and Sauces:

• Incorporate the eggplant, bell pepper, and green beans into the mixture.

• Pour in the coconut milk, then add the brown sugar, soy sauce, and fish sauce.

• Mix everything together thoroughly.

6- Simmer:

• Cover the pan and let it simmer on medium-high heat for about 15 minutes, allowing the flavors to meld together.

7- Finish with Basil:

• Once cooking is complete, toss in a handful of Thai basil.

• Stir well and serve over white rice.

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 4 servings

Calories: Approximately 450 per serving

Nutrition per Serving: Proteins: 30g, Fats: 25g, Carbohydrates: 20g

Equipment: Large pan, stirring spoon, knife, cutting board

Cooking Tips

• Feel free to substitute the veggies with what you have on hand, like zucchini or mushrooms.

• Adjust the curry paste to suit your desired spice level.

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Quick & Flavorful Red Chicken Coconut Curry