Chicken Curry

Method23 steps · about 45 min

1. 1

   Step 1: Set out the ½ lb small round Thai eggplants for this curry, along with the remaining ingredients.

   Uses ½ lb Thai eggplants

   
2. 2

   Step 2: Wash the selected Thai eggplants from step 1 before cutting.

   Uses Selected half-pound Thai eggplants

3. 3

   Step 3: Place the washed eggplants from step 2 on a cutting board and get the knife ready for quartering.

   Uses Washed Thai eggplants

4. 4

   Step 4: Cut all the Thai eggplants from step 3 into quarters.

   Uses Washed Thai eggplants ready to quarter

5. 5

   Step 5: Set the quartered eggplants from step 4 aside in a bowl for the curry.

   Uses Quartered Thai eggplants

6. 6

   Step 6: Wash the 3–5 sprigs Thai basil and pick the leaves from their stems. Keep the leaves ready for the finish.

   Uses 3–5 sprigs Thai basil

7. 7

   Step 7: Cut the one chicken breast into bite-size pieces and set them aside for the curry.

   Uses 1 chicken breast

8. 8

   Step 8: Keep the cut chicken pieces from step 7 chilled until the curry base is ready for them.

   Uses Cut chicken-breast pieces

9. 9

   Step 9: Have all the quartered eggplants from step 5 ready to add after the chicken starts turning white.

   Uses Ready quartered Thai eggplants

10. 10

    Step 10: Before heating the pot, check that the chicken pieces, quartered eggplants and picked basil leaves are prepared, and the curry paste, fish sauce and water are measured.

    Uses Ready chicken pieces · Ready quartered eggplants · Picked Thai-basil leaves

11. 11

    Step 11: Pour ½ cup of the coconut milk into a large pot over low to medium-low heat. Reserve the remaining ½ cup.

    Uses First ½ cup coconut milk

12. 12

    Step 12: Add all the 1 tbsp ready red curry paste to the coconut milk in the pot from step 11.

    Uses First coconut-milk portion in the pot · 1 tbsp ready red curry paste

    
13. 13

    Step 13: Break up the paste and mix it thoroughly into the coconut milk from step 12.

    Uses Red curry paste and first coconut-milk portion

14. 14

    Step 14: Cook the curry base from step 13, stirring constantly as it bubbles.

    Uses Mixed coconut-and-red-curry base

    
15. 15

    Step 15: Lower the heat if the curry base from step 14 splatters too much. Keep stirring until red oil bubbles on top.

    Uses Bubbling curry base

16. 16

    Step 16: Once red oil is visible on the curry base from step 15, add all the chicken pieces held ready in step 8.

    Uses Red-oil curry base · Prepared chicken-breast pieces

    
17. 17

    Step 17: Stir the chicken-and-curry mixture from step 16 to coat the chicken pieces.

    Uses Chicken pieces and curry base

18. 18

    Step 18: When the chicken in step 17 starts turning white on the outside, add all the quartered eggplants held ready in step 9.

    Uses Chicken pieces beginning to turn white in curry · Ready quartered Thai eggplants

19. 19

    Step 19: Add the reserved ½ cup coconut milk, all the 3 cups water and the 2 tbsp fish sauce to the curry pot from step 18.

    Uses Chicken, quartered eggplant and curry base · Remaining ½ cup coconut milk · 3 cups water · 2 tbsp fish sauce

20. 20

    Step 20: Bring the complete curry from step 19 to a boil. Continue cooking until all the eggplant pieces darken and become tender and the chicken is fully cooked, reaching 74°C (165°F).

    Uses Complete chicken-and-eggplant curry

21. 21

    Step 21: Check the curry from step 20 for tender eggplant and fully cooked chicken. If you prefer a thicker sauce, continue cooking a little longer so some of the eggplant softens into the liquid.

    Uses Cooked chicken-and-eggplant curry

22. 22

    Step 22: Just before serving, add all the picked basil leaves from step 6 to the finished curry from step 21. Quickly submerge the leaves in the hot liquid to preserve their color.

    Uses Finished chicken-and-eggplant curry · Picked Thai-basil leaves

23. 23

    Step 23: Serve the hot curry from step 22 as 2–4 portions, with a choice of separately prepared cooked rice or cooked rice noodles.

    Uses Finished chicken curry with Thai basil · Separately prepared cooked rice, one serving option · Separately prepared cooked rice noodles, alternative serving option