🍽️ Quick Chicken Curry with Eggplant

Name: Quick Chicken Curry with Eggplant
Total time: 30 min
Yield: 4 servings
Ingredients: 4 chicken breast fillets (approx. 120 g each); 400 g green-white striped Thai eggplant; 1 onion; 2 garlic cloves; 2 red chili peppers; 2 tbsp vegetable oil; 2 tbsp green curry paste; 200 ml chicken broth; 400 ml coconut milk; 1 baby pak choi; 2 handfuls small eggplants (Pea); 2 tbsp freshly chopped coriander leaves; 2 tbsp light soy sauce

545 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

4 chicken breast fillets (approx. 120 g each)
400 g green-white striped Thai eggplant
1 onion
2 garlic cloves
2 red chili peppers
2 tbsp vegetable oil
2 tbsp green curry paste
200 ml chicken broth
400 ml coconut milk
1 baby pak choi
2 handfuls small eggplants (Pea)
2 tbsp freshly chopped coriander leaves
2 tbsp light soy sauce

Instructions

1. Rinse the chicken under cold running water and pat it completely dry with a kitchen towel.
2. Cut the chicken into thin strips.
3. Wash the Thai eggplants and cut them into wedges.
4. Peel the onion and the garlic.
5. Dice the onion and garlic very finely.
6. Wash the chili peppers and remove the stems.
7. Slice the chili peppers diagonally into thin rings.
8. Heat oil in a wok or a large frying pan.
9. Add the onions and garlic to the hot oil and sauté them for 1 to 2 minutes.
10. Add the chili rings to the onions and stir everything briefly.
11. Add the eggplant wedges and fry them briefly.
12. Add the chicken strips to the pan and fry them for another 1 to 2 minutes.
13. Stir in the curry paste and sauté it briefly.
14. Deglaze the mixture with the broth.
15. Pour in the coconut milk.
16. Bring the sauce to a boil.
17. If the sauce is too thick, add a little more broth.
18. Wash the pak choi thoroughly.
19. Fill the finished curry into bowls.
20. Serve the curry with red rice as desired.

Nutrition per serving

kcal: 545
Protein: 55 g · Fett/Fat: 31 g · Carbs: 10 g