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