Red Coconut Curry with Chicken and Eggplant | BeyondCeliac.org
X You may need to Reload the page to make it work correctly.

Red Coconut Curry with Chicken and Eggplant

Red Cocnut Curry with Chicken & Eggplant

By Edgar Steele,
NFCA Chef Spokesman

Ingredients

  • 1 Tbsp garlic, minced
  • 1 yellow onion, diced
  • 2 Tbsp olive oil
  • 2 large chicken breasts
  • 1 Tbsp red curry paste (Thai Kitchens brand is gluten-free)
  • 1 (8oz) can coconut milk
  • 2 cups water
  • 1 cube chicken stock (Swanson's is gluten-free)
  • 2 cups eggplant
  • 8 fresh basil leaves, torn in pieces
  • Salt, to taste
  1. In a large saucepan, sauté olive oil, garlic and onion.
  2. Add in diced chicken breasts and cook for about 5 minutes.
  3. Stir in coconut milk and curry paste and allow to boil for 5 minutes.
  4. Add water, chicken stock, and basil.
  5. Bring back to a boil and cook until basil is tender (3-5 minutes).
  6. Add eggplant.
  7. Lower heat and simmer until eggplant is tender (about 10 minutes).
  8. Serve with basmati rice.

<< Back to Recipes

OUR SPONSORS & PARTNERS

Advertise with us

  • Gluten Detective
  • celiac disease research symposium
  • step beyond celiac virtual walk for celiac research
  • Look for the Beyond Celiac logo and shop gluten-free with confidence.
  • Gluten-Free Resource Directory


DO YOU THINK YOU MAY HAVE CELIAC DISEASE?

Complete our Celiac Disease Symptoms Checklist today to find out if you could have celiac disease and how to talk to your doctor about getting tested.