Thai Red Curry with Chicken and Brinjal Recipe
Thai Red Curry with Chicken and Brinjal Recipe is a flavourful curry packed with lots of vegetables and succulent chicken pieces and stewed with lemongrass and thai red curry paste.
Thai Red Curry with Chicken and Brinjal Recipe is a flavourful curry filled in with lots of vegetables and chicken pieces.The roasted vegetables along with the homemade Thai Red Curry Paste adds to the homely touch of the favorite Thai curry. The chicken stewed along with the the coconut milk and the curry paste makes it the perfect one pot curry to be had with some steamed rice.
Serve the Thai Red Curry with Chicken and Brinjal Recipe along with hot steamed Thai Jasmine Sticky Rice Recipe and Thai Stir Fried Green Beans Recipe or Rice Paper Vegetarian Spring Rolls Recipe (Healthy Summer Rolls) to make a complete meal.
The choice of vegetables for the curry is solely your choice and taste. You can make your choices from the following combinations. The list can be so imaginative, that I purely like to play with colors when I add my vegetables to the curry. So go ahead with yours.
- 1. Broccoli, Carrots and Bamboo Shoots
- 2. Red Bell Peppers, Zucchini, Apple
- 3. Pineapple and Peas
- 4. Peppers, Snow Peas, Tofu
- 5.Yams, Mushrooms, Ginger
If you like this recipe, you can also try more curries from Thai cuisine:
5 M
30 M
35 M
4 Servings
Ingredients
- 300 grams Chicken , boneless pieces
- 400 ml Coconut milk
- 4 cloves Garlic , chopped
- 1 Stalk Lemon Grass , cut diagnally
- 2 tablespoons Thai Red Curry Paste
- 2 Brinjal (Baingan / Eggplant) , cut into wedges
- 1 cup Broccoli , head, cut into florets
- 1 cup Vegetable stock , or water
- 2 tablespoons Date syrup
- Salt , to taste
- Cooking oil , for cooking
- Basil leaves , a few, for flavor
How to make Thai Red Curry with Chicken and Brinjal Recipe
To begin making the Vegetarian Thai Red Curry Recipe, get all the ingredients ready.
Make the curry paste and keep it aside. Heat oil in a pan and add garlic and stir fry the broccoli and brinjal on high heat for a few minutes until steamed, yet crisp.
Sprinkle some salt over the vegetables so that it will cook faster.
The next step is to add the Thai red curry base.
To the heavy bottomed pan add the red curry paste. Stir the red curry paste for a couple of minutes.
Add in the chopped chiken pieces and stir fry them for about 5 minutes.
Add the coconut milk, vegetable stock, date syrup, lemon grass in the sauce pan and mix well.
Turn on the heat and bring the curry to an active boil. Simmer stirring occasionally until the curry thickens a bit about 10 minutes. Check the salt and spice levels and adjust to suit your taste. Garnish with basil leaves and serve.
Serve the Thai Red Curry with Chicken and Brinjal Recipe along with hot steamed Thai Jasmine Sticky Rice Recipe and Thai Stir Fried Green Beans Recipe or Rice Paper Vegetarian Spring Rolls Recipe (Healthy Summer Rolls) to make a complete meal.
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