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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 
Ingredients:
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

5 comments:

  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!

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  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!

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

    xoxo, Amy @ Interpret As You May

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  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
    http://missalk1994.blogspot.com

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