Easy Thai Red Curry Dish

After two full helpings, Max decided he wanted to lick the actual plate!

Here is the recipe for Thai Red Curry w/ Eggplant& Chicken

Ingredients:

1 yellow onion, sliced

1 jar red Curry paste (Thai Kitchen or Williams Sonoma Brand)

1 can coconut milk (14oz)

3 cups eggplant cubed (1/2" cubes)

1.5lbs chicken (diced -or- cut cross-grain strips)

1 cup, frozen peas

1 cup cherry tomatoes, halved

1/4 cup fresh basil (slivered)

3 kaffir lime leaves (torn in half)   *Note:  These are difficult to find--consider as optional

1 jalapeno de-seeded and de-veined (we used 1/2 of a jalapeno last night b/c of the kids)

Jasmine rice for serving

Cooking Instructions

1.    Cook the chicken w/ tsp of olive oil until about half done…outside should be white.  Remove chicken from pan and set aside.
2.    Add Tsp olive oil to pan over medium heat. 
3.    Add onions and cook until soft (5-7min)
4.    Add red curry base and coconut milk and stir well until combined.
5.    Add eggplant, cover and cook, stirring occasionally until almost tender (6-8min)
6.    Add chicken, cover and cook, stirring occasionally until meat is cooked through and the eggplant is tender (5-8min)
7.    Add peas, tomatoes, basil, Kaffir lime leaves, and jalapeno…stir until hot.

Remove from heat and serve over steamed rice.