Meal Eighteen - Thai Red Chicken Curry

For tonight, I really needed to play a little catch up.

The first dish I decided to go for was a Thai curry. For this version, I went for "red" as I've eaten copious amounts of the "green" style in the past.

In this dish, it had the added bonus of some aubergine, which I think is fast becoming my favourite vegetable!

Cooked with light coconut milk, instead of the full fat, or dare I say - coconut cream - this actually turns out to be a fairly healthy dish.

The outcome was superb, and I had to go back for seconds and aside from the aubergine, even my sister-in-law enjoyed it!

Ingredients:

400ml canned coconut milk (I chose the light version)

3 tbsp red Thai curry paste

4 chicken breasts (I put in three and two boneless chicken thighs - purely to save money)

4 tbsp fish sauce (I had oyster sauce and it's just as good)

2 tbsp caster sugar

225g tinned bamboo shoots

1 medium sized aubergine

juice of 1 lime

fresh basil leaves

1 tbsp grated fresh coconut - optional (I decided against it)

1/2 red chilli for decoration.

Method:

1. Pour 200ml of the coconut milk into a large saucepan. Stir in the red Thai curry paste and bring the mixture to the boil. Boil rapidly for 4-5 minutes or until the sauce is reduced by half.

2. Using a sharp knife, cut the chicken into 1 inch pieces. Add to the coconut sauce and bring back to the boil. Reduce the heat to low and simmer the chicken for 5-6 minutes, stirring occasionally.

3. Stir in the oyster sauce and sugar and then bring back to the boil. Drain the bamboo shoots and cut into matchsticks, Cut the aubergine into small chunks. Add to the pan along with the the bamboo, Bring back to the boil again, then lower the heat and simmer for 5-6 minutes.

4. Stir the remaining coconut milk, lime juice and 2 tbsps shredded basil leaves. Heat through for another 2-3 minutes.

5. Serve with rice and some scattered red chilli.