Thai Red Curry Chicken with Eggplant and Coconut Rice

Ingredients

• 7 oz Chicken thigh, bite-size
• 1 tbsp Thai red curry paste
• 1/2 cup Coconut milk
• 1/4 cup Chicken broth or water
• 1 cup Eggplant, cubed
• 1/2 cup Bell pepper, sliced
• 1 tsp Neutral oil
• 1 cup Cooked rice
• 1 tsp Lime juice
• 1/8 tsp Salt(optional)

Instructions

1. 1

   Heat a pot or skillet over medium. Add neutral oil and stir in red curry paste for 30–60 seconds until fragrant.

2. 2

   Add chicken and cook 4–5 minutes, stirring.

3. 3

   Stir in coconut milk and broth; simmer 5 minutes.

4. 4

   Add eggplant and bell pepper; simmer 6–8 minutes until tender and chicken is cooked through.

5. 5

   Stir in lime juice and adjust salt if needed.

6. 6

   Warm rice and spoon curry over (or mix a spoonful of curry into rice for coconut flavor).