Red Curry Chicken and Eggplant

Take a little tastebud trip around the world before the all-American feast next week.

Red Curry Chicken and Eggplant
Photos © The Jewels of New York / Lonny

Next week's dining lineup is all about American flavors, so why not embrace some simple and delicious global cuisine right now. Think outside the takeout box and whip up a little red curry chicken a la our favorite New York chef, Diana Yen. "A bowl of this Thai inspired dish with eggplant is sure to warm you up on chilly fall nights," she says. "The exotic combination of ginger, lemongrass, and curry paste will take your taste buds to the next level." Break out a big bowl and a cozy throw and have a little meditative moment before you head out to face your whole extended family.

Red Curry Chicken and Eggplant
Serves 2

- 1 tablespoon vegetable oil
- 1 scallion, sliced
- 1 garlic clove, sliced
- 1 1-inch piece fresh ginger, peeled and cut into thin strips
- 1 1-inch piece of lemongrass
- 1 tablespoon red curry paste
- 1 medium eggplant, cut into 1-inch cubes
- salt
- ¾ cup light coconut milk
- ⅓ cup chicken broth
- 6 ounces boneless, skinless chicken breasts, cut into chunks
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 2 tablespoons cilantro leaves
- lime wedges for serving
- sliced thai chilies, for garnish
- pink peppercorn, for garnish (optional)
- rice, for serving

Red Curry Chicken and Eggplant
Photos © The Jewels of New York / Lonny


Heat oil in a medium skillet over medium heat. Sauté scallions,
garlic, ginger, and lemongrass, stirring often, for 2 minutes. Add the
curry paste and stir for about 1 minute. Add the eggplant, and season
with salt, stirring, until coated with the curry paste. Cook until the
eggplant starts to soften, 4-5 minutes. Add broth and coconut milk and
bring to a simmer. Simmer about 10 minutes, until eggplant is tender.
Add the chicken and continue simmering until cooked through, about 6-8
minutes. Add the fish sauce, lime juice, and cilantro, and stir to
combine. Adjust the seasonings to taste and serve over rice. Garnish
with more cilantro, chilies and peppercorns.

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