Feel free to vary the amount of red curry paste according to how hot you want the dish. If you prefer a more mild flavour, rather start off with a small amount and add according to taste.
Preparation time: 15 mins
Cooking time: 1 hour
6tbls coconut oil
8 deboned chicken thighs, cut into thirds
1 heaped tbls red curry paste
1 clove garlic, chopped
1 heaped tbls grated ginger
1 lemongrass stalk, halved lengthways and bruised
1 cup chicken stock
1 cup coconut milk
2/3 of a cup coconut cream
2 aubergines, cut into large dice
4 lime leaves
125g mange tout or sugar snaps
1 cup coriander, roughly chopped
a handful of basil, roughly chopped
1 tbls fish sauce
1 tbls xylitol
the juice of 1 fresh lime
Preheat the oven to 200°C.
Place the aubergine on a roasting tray. Melt 3 tablespoons of coconut oil and drizzle over the aubergine. Roast in the oven for 25 minutes until golden and soft.
Heat a deep frying pan with 2 tablespoons of coconut oil and sear the chicken so it is nicely browned. Remove from the pan and set aside.
Add the rest of the coconut oil and fry the curry paste for a minute until it just starts to get fragrant. Add the ginger and garlic.
Pour in the chicken stock, coconut milk, coconut cream, lime leaves and lemongrass and leave the curry to simmer for 10 minutes until it starts to thicken. This may take a little longer, depending on the heat of your stove. You want the sauce to be the thickness of cold coconut cream.
Add the chicken, aubergines and sugar snaps, and leave it to simmer for a further 5 minutes.
Take the curry off the heat and stir in the herbs, fish sauce, xylitol and fresh lime juice. If you would like to add a little more salt, add some more fish sauce.
Serve with caulirice.
Article credit: http://realmealrevolution.com/recipes/thai-red-chicken-curry