Chicken and Eggplant Red Curry


2 tablespoons vegetable oil

2 scallions, sliced

2 garlic cloves, sliced

One 2-inch piece of fresh ginger, peeled and cut into matchsticks

One 3-inch piece of lemongrass

2 tablespoons store-bought red curry paste

1 medium eggplant, cut into 1-inch cubes


One 13 1/2-ounce can coconut milk, well shaken

1/2 cup chicken broth

8 ounces boneless, skinless chicken breasts, thinly sliced

2 tablespoons fish sauce

1 tablespoon freshly squeezed lime juice

2 tablespoons thinly sliced basil leaves

Steamed white rice, for serving

Lime wedges, for serving


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.

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.