Red Chili Chicken
- 1 tablespoon vegetable oil
- 1–3 tablespoons Red Curry Paste
- ½ cup coconut milk
- 1 whole boneless, skinless chicken breast, cut into bitesized pieces
- 2 kaffir lime leaves or 2 (2-inch-long, ½–inch wide) pieces
- of lime zest
- 1 tablespoon basil leaves
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 4 ounces Thai eggplant (green peas can be substituted)
Instructions:
This relatively mild curry is a perfect example of basic Thai
cooking — simple ingredients and simple cooking methods leading to a flavorpacked result.
- In a large skillet or wok, heat the oil over medium-high heat. Stir in the curry paste and cook until fragrant, about 1 minute.
- Reduce the heat to medium-low and add the coconut milk. Stirring constantly, cook until a thin film of oil develops on the surface.
- Add all of the remaining ingredients except the eggplant. Bring to a boil, reduce heat, and simmer until the chicken begins to turn opaque, about 5 minutes.
- Add the eggplant and continue to cook until the chicken is done to your liking, about 3 minutes more.