- Heat oil in a skillet. Fry curry paste for 2 minutes.
- Add coconut milk and stir to combine with curry paste for 2–3 minutes.
- Once coconut milk is hot, add chicken and eggplant. Cook for about 8–10 minutes or until tender.
- Serve with Blue DragonTM Rice Noodles or jasmine rice.
CHEF’S SECRET
- For authentic taste and even cooking, use a wok. It helps distribute the heat and makes flavours more intense.
- Add half a stick of lemongrass while cooking for even more authentic flavour. Remove before serving for a subtle yet distinct aroma.
- Adjust the amount of curry paste according to your preferred level of spiciness. Start with less and gradually add more until you reach your desired heat level.
- If there’s leftovers, make a soup by adding a bit of chicken broth then slowly heating it up. Add fresh vegetables for a whole new taste adventure.
Take a trip to Thailand with this Thai red curry chicken, a rich and creamy dish that perfectly combines spicy red curry paste and sweet coconut milk. Every bite delivers a delicious mix of tender chicken and eggplant, perfectly balanced and infused with captivating aromas. Get out of your culinary rut with a trip through exotic Southeast Asian flavours. Plus, it’s ready in just 20 minutes!