Thai red curry chicken

One of my favourite Thai dishes is red curry chicken… I love the creamy coconut sauce, and also the spiciness and citrusy lime. Served with coconut rice, this is comfort food at its best for me! And now that Vancouver is getting a little chillier, this seemed like a good dish to make to start welcoming fall (albeit grudgingly, because summer is definitely my favourite season). Also, I’m a big fan of one-pot meals, where you just chop everything and throw it together. I find one-pot meals super convenient for weekdays, and usually save Sundays for my big, time-consuming, epic meals. I adapted this recipe, which I found in an online article from Canadian Living. The inclusion of eggplant (since we’ve already established that I love eggplant), sold me on the recipe, as well as its simplicity!


  • 1 lb boneless skinless chicken thighs
  • Vegetable oil
  • 3 small Asian eggplants
  • 1 large onion
  • 5 garlic cloves, minced
  • 1 tbsp minced ginger
  • 1 tbsp Thai red curry paste
  • 1 can coconut milk
  • 2 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1/2 tsp grated lime rind
  • 1 tbsp lime juice
  • 1/4 tsp salt
  • 2 sweet red peppers
  • 2 red chili peppers
  • 1/2 cup basil
  • 1/2 cup coriander

Cut the chicken into pieces, and brown. Remove to a plate.

Stir fry the eggplants, onion, garlic, ginger, and curry paste. When the onions have softened, add the coconut milk and bring to a boil. Simmer for 5min.

Add the fish sauce, brown sugar, lime rind and juice, salt, chili peppers, and red peppers. Cook for about 15 more minutes, and add the chopped basil and coriander just before serving.

I spooned the curry over some coconut rice, and it was delicious!!

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