Total:
50 min
Active:
30 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

To make the paste, grind and mash all the ingredients together in a mortar until a thick, red paste is formed.

To make the curry, first heat the wok until very hot and add the coconut cream until it begins to boil. Then, add the chicken and curry paste and fry together for a few minutes. Next, add the coconut milk, fish sauce and baby eggplant along with the fresh chilies and simmer for 10 minutes. Remove from the heat and serve with steamed rice.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Curry Chicken Pot Pie

Recipe courtesy of Alton Brown

Summer Chicken Salad

Recipe courtesy of Ree Drummond

Peach Whisky Chicken

Recipe courtesy of Ree Drummond

Oven-Fried Chicken

Recipe courtesy of Ina Garten

Fried Chicken

Recipe courtesy of Bobby Flay

Lemon Chicken

Recipe courtesy of Rachael Ray

Chicken Enchilasagna

Recipe courtesy of Ree Drummond

Kale and Artichoke Chicken Casserole

Recipe courtesy of Valerie Bertinelli

Chicken Pot Pie

Recipe courtesy of Virginia Willis

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Farmhouse Rules

          10:30am | 9:30c

          Farmhouse Rules

          11:30am | 10:30c

          Farmhouse Rules

          12:30pm | 11:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          8pm | 7c
          On Tonight
          On Tonight

          Cooks vs. Cons

          10pm | 9c

          Cooks vs. Cons

          11pm | 10c

          Chopped

          3am | 2c

          Get Cooking