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.