Red Coconut Chicken Curry

ingredients

• 1 lb (454 g) boneless skinless chicken thighs
• 2 tbsp (25 mL) vegetable oil
• 3 small Asian eggplants, cut into chunks (or 1 large eggplant)
• 1 large onion, cut into chunks
• 2 garlic cloves, minced
• 1 tbsp (15 mL) minced gingerroot
• 1 tbsp (15 mL) Thai red curry paste
• 1 can (400 ml) coconut milk
• 2 tbsp (25 mL) fish sauce
• 1 tbsp (15 mL) granulated sugar
• 1/2 tsp (2 mL) grated lime rind
• 1 tbsp (15 mL) lime juice
• 1/4 tsp (1 mL) salt
• 2 sweet green peppers, cut into chunks
• 1/2 cup (125 mL) lightly packed Thai basil leaves or basil
• 1/2 cup (125 mL) lightly packed fresh coriander leaves

Preparation

1. Cut chicken into bite-size pieces. In wok or large skillet, heat 1 tbsp (15 mL) of the oil over high heat; stir-fry chicken, in batches, until browned, about 3 minutes. Transfer to plate.
2. Add remaining oil to wok; stir-fry eggplants, onion, garlic, ginger and curry paste until onion is softened, about 3 minutes. Pour in coconut milk and bring to boil; reduce heat to medium and cook for 5 minutes.
3. Reduce heat to simmer. Add fish sauce, sugar, lime rind and juice, salt, green peppers and chicken and any accumulated juices; cover and cook, stirring occasionally, until slightly thickened and peppers are tender, about 10 minutes. Add basil and coriander.