Red Coconut Curry with Chicken and Eggplant

Red Coconut Curry with Chicken and Eggplant

Red Cocnut Curry with Chicken & Eggplant

By Edgar Steele,
NFCA Chef Spokesman


  • 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.

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