Tuesday, April 2, 2013

Tasty Tuesday: Thai Red Curry

As you know, the chef and I love trying different foods, especially ethnic foods. I have always loved curry, so I was excited when it showed up on our EMeals. We've tried different curry recipes and this one by far is a keeper. The flavors are great and other than a lot of chopping the recipe is easy. 

Recipe from EMeals: serves 2 
1 Tbs peanut oil
1/2 small onion, thinly sliced
2 tsp red curry paste
1/2 medium red bell pepper, chopped
1 boneless, skinless chicken breast, cut into 1-inch cubes
1 medium tomato, chopped
13 oz can coconut milk
1 small Japanese eggplant, peeled and chopped
1/2 cup chopped fresh basil
1/2 cup chopped fresh cilantro
1 bay leaf
1/4 tsp kosher salt
1/2 tsp pepper
1/2 cup brown rice

Heat peanut oil in large skillet over medium-high. Add onion and cook for 3 mins. Stir in curry paste. Add red bell pepper and cook an additional 3 mins. Add coconut milk and bring to a simmer. Add chicken, tomatoes, and eggplant and cook for 10 mins or until chicken is done. Add basil, cilantro, bay leaf, salt and pepper, and cook 3 mins.

Cook rice according to package directions.

Serve curry chicken over rice.

Linking up with Jessica and Ashley


  1. This is so colorful! It looks delicious!! Thanks for linking up with us! Anything that has cilantro in it is the perfect meal for us!

  2. EEK!! I have been wanting to try a Thai curry recipe for SO long now! This looks SO good! I'm going to get all of the ingredients and try it this weekend! :) Thanks for linking up with Ash and I!

  3. looks great! I love a good curry recipe.

    xoxo, Amy @ Interpret As You May

  4. I LOVE red curry! I'm bookmarking this post so I can try my hand at this recipe sometime this summer. :-) Thanks for sharing!

    xoxo Miss ALK