A quick sauté of fresh garlic, ginger and lemongrass boosts the flavor and depth of store-bought red curry paste. Slideshow: More Curry Recipes 

Kate Winslow
August 2014

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© Kate Winslow

Recipe Summary

active:
20 mins
total:
45 mins
Yield:
4
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Ingredients

Ingredients

Directions

Instructions Checklist
  • Heat the vegetable oil in a large skillet over moderate heat. Add the scallions, garlic, ginger and lemongrass and sauté, stirring occasionally, for 2 minutes. Add the curry paste and cook, stirring, until fragrant, about 1 minute.

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  • Add the eggplant, season with 1/2 teaspoon salt, and stir gently until evenly coated with the curry paste. Cook until the eggplant begins to soften, about 5 minutes.

  • Add the chicken broth and coconut milk and bring to a simmer. Simmer until the eggplant is tender, about 10 minutes. Add the chicken and continue simmering, stirring occasionally, until cooked through, 6 to 8 minutes.

  • Stir in the fish sauce, lime juice and basil. Taste and adjust the seasonings. Serve the curry over steamed white rice, with lime wedges on the side.

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