Thai Red Curry with Chicken and Brinjal Recipe
Description
Indulge in the rich, aromatic flavors of Thai cuisine with this vibrant and flavorful Thai Red Curry with Chicken and Brinjal recipe. A delightful one-pot meal, the curry features tender chicken pieces, roasted vegetables, and the traditional Thai Red Curry Paste, bringing a homely touch to your kitchen. Coconut milk, Thai spices, and fresh vegetables come together to create a warming, comforting dish that pairs beautifully with steamed rice.
This Thai-inspired recipe is a fantastic choice for lunch or dinner, providing the perfect balance of flavors — spicy, creamy, and savory, with a subtle sweetness from the date syrup. The inclusion of brinjal (eggplant) and broccoli adds a healthy crunch and freshness, elevating this curry to a wholesome meal that’s sure to please.
Cuisine: Thai
Course: Lunch
Diet: Non-Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken (boneless, cut into pieces) | 300 grams |
| Coconut milk | 400 ml |
| Garlic (chopped) | 4 cloves |
| Lemon grass (cut diagonally) | 1 stalk |
| Thai Red Curry Paste | 2 tablespoons |
| Brinjal (Eggplant, cut into wedges) | 2 large |
| Broccoli (cut into florets) | 1 cup |
| Vegetable stock (or water) | 1 cup |
| Date syrup | 2 tablespoons |
| Salt | To taste |
| Oil (for cooking) | As required |
| Basil leaves (for garnish) | A few leaves |
Preparation Time
5 minutes
Cooking Time
30 minutes
Instructions
-
Prepare the Ingredients
Start by preparing all the ingredients. Chop the chicken, cut the brinjal into wedges, and separate the broccoli into florets. Keep these ready to use. -
Make the Curry Paste
If you’re using homemade Thai red curry paste, prepare it ahead of time and set it aside. This paste is the key to bringing that authentic Thai flavor to your dish. -
Stir Fry Vegetables
Heat a generous amount of oil in a large, heavy-bottomed pan over medium-high heat. Add the chopped garlic and sauté until fragrant. Add the broccoli and brinjal pieces to the pan, stir frying them for about 5 minutes. The vegetables should be steamed yet crisp. Sprinkle a pinch of salt over them to help speed up the cooking process. -
Add the Red Curry Paste
Once the vegetables are cooked, add the red curry paste to the pan. Stir the paste into the vegetables and sauté for another 2-3 minutes, allowing the spices to release their full aroma. -
Cook the Chicken
Add the chicken pieces to the pan and stir fry them with the vegetables and curry paste for about 5 minutes. The chicken should turn slightly golden brown at the edges. -
Simmer the Curry
Pour in the coconut milk, vegetable stock (or water), and date syrup. Add the lemon grass stalk to the mix. Stir everything well and bring the curry to a boil over medium heat. Once the curry is boiling, reduce the heat to a simmer. Let the curry cook for about 10-15 minutes, occasionally stirring, until it thickens slightly and the chicken is cooked through. -
Season the Curry
Taste the curry and adjust the seasoning as needed. Add more salt or date syrup if desired to balance the flavors to your liking. If the curry is too thick, feel free to add a little more vegetable stock or water to achieve your desired consistency. -
Garnish and Serve
Once the curry has thickened to your preference and the chicken is tender, remove the pan from the heat. Garnish with fresh basil leaves for a burst of flavor and color. -
Serving Suggestion
Serve the Thai Red Curry with Chicken and Brinjal hot alongside steamed Thai Jasmine sticky rice or pair it with Thai stir-fried green beans for a complete meal. Alternatively, Rice Paper Vegetarian Spring Rolls make a perfect side dish for a well-rounded Thai-inspired feast.
Nutritional Information (per serving)
(Approximate values based on standard portions and ingredients)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 28 g |
| Carbohydrates | 16 g |
| Fiber | 4 g |
| Fat | 20 g |
| Saturated Fat | 9 g |
| Cholesterol | 55 mg |
| Sodium | 700 mg |
| Potassium | 950 mg |
| Vitamin A | 15% DV |
| Vitamin C | 60% DV |
| Calcium | 4% DV |
| Iron | 10% DV |
Tips for a Perfect Thai Red Curry with Chicken and Brinjal:
- Red Curry Paste: The flavor of this dish is greatly influenced by the curry paste, so make sure to use a good-quality Thai red curry paste, or even better, make your own! Fresh ingredients like lemongrass, kaffir lime leaves, and galangal will elevate the flavors to another level.
- Vegetables: Brinjal (eggplant) and broccoli are just a suggestion, but feel free to customize your curry with other vegetables like bell peppers, zucchini, or carrots. The versatility of this recipe makes it easy to adapt based on what’s available.
- Sweetness: The date syrup adds a natural sweetness, but if you prefer a different flavor profile, you could substitute it with palm sugar or even a touch of honey.
- Coconut Milk: Use full-fat coconut milk for a richer, creamier curry. If you’re looking for a lighter version, you can opt for reduced-fat coconut milk, but it may affect the creaminess.
Enjoy the comforting warmth and vibrant flavors of this Thai Red Curry with Chicken and Brinjal as it brings the taste of Thailand right to your table. It’s the perfect balance of spice, sweetness, and creaminess that will leave everyone craving more!
