Red Coconut Chicken Curry Recipe

Name: Red Coconut Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb boneless skinless chicken thighs; 2 tablespoons vegetable oil; 3 small Japanese eggplants, or; 1 large eggplant, cut into chunks; 1 large onion, cut into chunks; 2 garlic cloves, minced; 1 tablespoon fresh gingerroot, minced; 1 tablespoon Thai red curry paste; 1 (400 ml) can coconut milk; 2 tablespoons fish sauce; 1 tablespoon granulated sugar; 1/2 teaspoon lime rind, grated; 1 tablespoon lime juice; 1/4 teaspoon salt; 2 sweet green peppers, cut into chunks; 1/2 cup lighty packed fresh Thai basil or 1/2 cup basil; 1/2 cup lightly packed fresh coriander leaves

Servings: persons

1 lb boneless skinless chicken thighs
2 tablespoons vegetable oil
3 small Japanese eggplants, or
1 large eggplant, cut into chunks
1 large onion, cut into chunks
2 garlic cloves, minced
1 tablespoon fresh gingerroot, minced
1 tablespoon Thai red curry paste
1 (400 ml) can coconut milk
2 tablespoons fish sauce
1 tablespoon granulated sugar
1/2 teaspoon lime rind, grated
1 tablespoon lime juice
1/4 teaspoon salt
2 sweet green peppers, cut into chunks
1/2 cup lighty packed fresh Thai basil or 1/2 cup basil
1/2 cup lightly packed fresh coriander leaves

1
cut chicken into bite-size pieces.in a wok or large skillet, heat 1 tablespoon of oil over high heat, stir fry chicken in batches, until browned, about 3 minutes, transfer to plate, set aside.
2
add remaining oil to wok, stir fry eggplant, onion, garlic, ginger and curry paste until onion is softened, about 3 minutes.
3
pour in coconut milk and bring to a boil, reduce heat to medium and cook for 5 minutes.
4
reduce heat to simmer, add fish sauce, sugar, lime rind and lime juice, salt, peppers and chicken and any accumulated juices. cover and cook stirring occasionally until slightly thickened and peppers are tender, about 10 minutes.
5
add basil and coriander, and serve.

425

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 lb boneless skinless chicken thighs, 2 tablespoons vegetable oil, 3 small Japanese eggplants, or, 1 large eggplant, cut into chunks, and more.

Yes, Red Coconut Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Coconut Chicken Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions