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Red Chicken Curry

  • 4
  • 45 min
  • 1.25 hours

Ingredients

  • 1/2 medium whole chicken, cut into parts, or equivalent of breast or thigh
  • 1 red bell pepper, chopped
  • 2 tomatoes, sliced into small chunks
  • 1-2 cups chopped eggplant, skin left on (OPTIONAL)
  • 2 kaffir lime leaves, OR substitute bay leaves
  • 1/2 cinnamon stick (OR add 1/4 tsp. cinnamon to the sauce)
  • handful fresh basil and coriander/cilantro
  • 1 Batch of Red Curry Sauce

Directions

  1. Preheat oven to 350 degrees. Then place chicken pieces in a fairly large casserole dish.
  2. Pour the curry sauce over the chicken. Add the chopped eggplant (if using), plus kaffir lime leaves/bay leaf and cinnamon stick, mixing everything into the sauce. Cover and bake 45 minutes at 350 degrees. Note: if you prefer more sauce, add 1/4 to 1/3 cup good-tasting chicken stock.
  3. Remove dish from oven. Add the bell pepper and tomato, stirring them into the sauce. Return curry to the oven for 15-20 minutes, or until both chicken and vegetables are well cooked.
  4. Do a taste test, looking for a balance of flavors. If not salty or flavorful enough, add up to 1 Tbsp. more fish sauce. If too salty, add more fresh lime juice. If too sour, add a little more brown sugar. If too spicy, add more coconut milk. If not spicy enough, add a few fresh-cut chilies or dried crushed chili/cayenne pepper.
  5. Ladle the curry into a large serving bowl. Sprinkle generously with fresh basil and coriander (cilantro), and serve with plenty of Thai jasmine rice. ENJOY!

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