 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
Ingredients:
3 -5 sprigs thai basil |
2 tablespoons fish sauce |
1/2 lb eggplant, cubed |
3 small potatoes, cubed |
1 cup frozen green beans |
1 cup chunk pineapple |
1 tablespoon red curry paste |
1 teaspoon ginger powder |
1 -2 teaspoon brown sugar |
1 cup coconut milk |
1 cup chicken broth |
1 -2 chicken breast |
Directions:
1. Cut up the chicken into bite size pieces.
2. Pour half of the coconut milk into a large pot, over low to medium low heat. Add the red curry paste and ginger.
3. Break up the paste and mix it with coconut milk. Stir constantly. Lower the heat if it splatters too much. Add the rest of the milk, broth and fish sauce.
4. Add the eggplant, veggies and potatoes. Let boil until 5 - 10 minutes.
5. Stir and coat chicken with curry sauce.
6. Let it boil until all the eggplant pieces are tender. The longer you boil the curry, the thicker the curry becomes because the eggplant disintegrates and thickens the sauce.
7. Add the pineapple.
8. Add the basil leaves just before you serve and make sure the leaves are submerged quickly in the curry to preserve the color.
9. Serve hot with rice or rice noodles.
|
|