Chicken and Eggplant Curry
Ingredients
1 x Red Onion
4 x Cloves of Garlic
1 x Medium Sized Eggplant
600 grams of Chicken Thigh Fillets
2 x Tablespoons of Red Curry Paste
1 x 270 mil of Coconut Milk
2 cups of Rice - long grain
2 x tablespoons of olive oil
2 x teaspoons of salt
Peel and thinly Dice the Red Onion
Peel and finely dice the cloves of Garlic
Wash the Eggplant and slice into 1 cm wide pieces. Then cut into small squares
Remove the fat from the chicken thigh fillets then cut into 4cm pieces
Heat a saucepan over a medium heat
Add the olive oil, red onion and garlic cooking until translucent
Add 1 teaspoon of salt
Add the Eggplant and stir until cooked through
Add the chicken thighs and cook until sealed
Stir in the curry paste and add another teaspoon of salt
Turn heat down and let simmer for 30 minutes
Add coconut milk and let simmer for another 10 minutes
Prepare rice in a rice cooker or with water in a saucepan until fluffy
When rice is ready serve
Pairs Well With
Notes
This is one of our families favourite chicken curry dishes. Depending on how hot you want the curry you can vary the curry ingredient from a Yellow Curry Paste, Red Curry Paste or Green Curry Paste
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