Semi-Homemade Red Curry Chicken

• Meat

  • 1 1/2 lbs Chicken breast, skinless & boneless

• Produce

  • 1 cup Cilantro, fresh
  • 2 Fresno chili pepper, red
  • 5 cloves Garlic
  • 1 1/2 tbsp Ginger
  • 1 Handful Italian basil
  • 4 Thai eggplant

• Canned Goods

  • 14 oz Coconut milk, full-fat
  • 2 tsp Red curry paste

• Condiments

  • 1/2 tsp Red boat fish sauce

• Baking & Spices

  • 1 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Coconut oil
  • 2 tbsp Olive oil, Extra Virgin

• Drinks

  • 2 tbsp Pineapple juice, fresh

• Other

  • Half one whole lime juice

Found on iheartumami.com

Description

Directions

• Blend everything under “my curry flavor booster” in a food processor. Blend until a fine mixture.
• Heat 2 tbsp coconut oil over a wok/saute pan, when hot, add 3 ½ tbsp curry flavor booster. Stir the ingredients with a wooden spoon. Add 2 tsp store-bought red curry paste. Keep stir-frying over medium/medium-high heat until fragrant.
• Add 1 can full-fat coconut milk. Turn the heat down to medium. Cover with a lid and let the broth simmer until it’s slightly thickened.
• Add sliced chicken breast. Turn the heat up to medium-high. Cook until the chicken is cooked through. About 8-10 minutes. *Note: you’ll see a light layer of red color oil surface to the pot during the cooking process. That’s the oil from the homemade curry flavor booster, mixed with tons of herbs and aromatics.
• Add diced eggplants. Turn the heat to medium and cover the wok/saute pan with a lid. Cook until the eggplants turn softer.
• When the eggplants are cooked through/turn softer, taste and see if more salt or fish sauce is needed. If you like, add 2 tbsp fresh pineapple juice to make the curry slightly sweeter. Add basil to the curry pot, give a quick stir, and then turn off the heat.
• Before serving, garnish with more basil (optional), and a bit more lime zest.

Nutrition