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Red Curry Chicken
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Red Curry Chicken

30 minServes 4Nutri-Score C€€
from @saucceats36 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken (cut into bite-sized pieces)Meat600 g
  • green onion (sliced)Produce3 pieces
  • ginger (grated or minced)Produce15 g
  • garlic (minced)Produce3 pieces
  • red curry pastePantry60 g
  • coconut milkPantry400 ml
  • fish saucePantry15 ml
  • chili flakes (optional)Spices2 g
  • eggplant (cut into cubes)Produce1 piece
  • lime (juiced)Produce1 piece
  • cooking oilPantry15 ml
  • rice (cooked, for serving)Grains300 g

per serving

Nutrition

653kcal

Carbs
65 g
Proteins
36 g
Fat
28 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Saucepan

step by step

Method

  1. Heat the aromatics

    • Heat the oil in a frying pan over medium heat.
    • Add the sliced green onion, ginger and garlic and fry until fragrant.
    Step 1

  2. Brown the chicken with curry paste

    • Add the chicken and brown it in the pan.
    • Stir in the red curry paste and stir-fry until the chicken is coated and cooked through.
    Step 2

  3. Add coconut milk and eggplant

    • Pour in the coconut milk and add the fish sauce.
    • Add the chili flakes and the cubed eggplant.
    Step 3

  4. Simmer the curry

    • Simmer gently until the eggplant is tender and the sauce has thickened.
    Step 4

  5. Finish and serve

    • Finish with a squeeze of lime juice.
    • Plate with cooked rice.
    Step 5
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