Thai Chicken in Creamy Coconut Sauce
I love roasted eggplants but you can skip this part. It will not alter the flavor of this dish if you chose not to add it. Or you can think of other vegetables to roast and add them at the end of your cooking. If you don’t have Thai Red Curry Paste you can substitute it with curry powder and chili paste.
Let’s get cooking!
Ingredients
1 lb. chicken (dark meat bone in), cut into pieces
1 red bell pepper
1 jalapeno pepper, for milder taste remove the seeds
1 teaspoons dried basil
1 teaspoon turmeric
4 tablespoons oil
2 bay leaves
2 tablespoons Thai Red Curry Paste
salt to taste
Ingredients for the sauce
1/3 soy sauce
2 tablespoons honey
2 tablespoons peanut butter, no sugar added
2 tablespoons rice vinegar
1 cup coconut milk
1 tablespoon cornstarch
In a bowl, combine all the sauce ingredients. Use a whisk and mix them well.
Instructions
1. In bowl, add the chicken and season with salt. Toss to coat well, and set aside.
2. Heat a pan with oil. Add the chicken and brown both side, remove from the pan then set aside.
3. In the same pan, sauté garlic and onion until tender. Add dried basil, turmeric, and Thai red curry paste. Stir to combine, add red bell pepper and jalapeño pepper. Stir to combine everything and add the chicken back into the pan.
4. Stir the sauce again and add to the pan. Add bay leaves, cover and simmer for 2 minutes until the chicken cooked. Option, add roasted eggplants, stir until well heated. Serve hot with steamed rice.
For the roasted eggplants
1 large eggplant, sliced
2 tablespoons olive oil
salt and pepper
Preheat the oven to 400ºF. Line a baking sheet pan with parchment paper, add the eggplant. Season with salt and pepper, drizzle with oil, toss to coat. Or arrange them on the pan and use a brush to coat with oil. Make sure to spread them to bake evenly. Bake for 20-30 minutes or until tender and golden brown.
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