Last night I felt like making a curry with some chicken breast filets, so I did a quick sweep of the cupboard and fridge and pulled out these items:
I had two different kinds of red curry paste, a Thai style and a jar of Patak’s hot curry paste. I also had a jar of Patak’s hot lime relish, which I’d been meaning to try. I knew I’d use the onion, eggplant, and grapes, but wasn’t sure about the cherry tomatoes.
I eventually settled on the Thai red curry with onion, chicken, eggplant, and some grapes to give it a contrasting cool and sweet taste. I served the hot lime relish on the side, as a garnish.
2 or three skinned chicken breast filets, cut into bite-sized pieces
1 onion, sliced lengthwise
1 can coconut milk
2 tbsp red curry paste (Thai or Indian)
1 med eggplant, cut into bite-sized pieces
several green or purple seedless grapes
Sauté the sliced onion in a little vegetable oil, add chicken, cook over medium heat. When partly cooked, remove the onion and chicken from the pan, add half the can of coconut milk, and whisk in the curry paste until well blended. Add the rest of the coconut milk, whisk, then the onion and chicken. Cook over medium heat, covered, for a few minutes, then add the eggplant and cook covered for a few minutes more. When the chicken and eggplant are cooked, remove the cover and add grapes. Simmer uncovered for two or three minutes. Serve over white rice, with a little hot lime paste on a side dish to be used as garnish.
And here’s how it looked when it was all done (you’ll have to look hard to see the rice … I like lots of curry on top):