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Roasted Red Pepper Curry with Chicken and Eggplant

The richness of coconut milk perfectly balances the spicy red curry in this classic Southeast Asian recipe with a twist. The sauce serves as a flavorful base for any number of your favorite vegetables.

Submitted by Pacific Natural Foods - October 2008

•   1 can (14 oz) coconut milk, chilled in refrigerator for at least 30 minutes
•   1-2 tablespoons red curry paste
•   1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
•   1-32 oz. Pacific Natural Foods Organic Creamy Roasted Red Pepper and Tomato Soup
•   1-1/2 pounds eggplant, diced
•   1/2 cup loosely packed basil leaves, thinly sliced
•   1 tablespoon sugar
•   1 tablespoon Asian fish sauce (nam pla), or substitute soy sauce
•   3 cups cooked jasmine or white rice

Remove coconut milk from refrigerator. Into a 6-quart pot, spoon off thick coconut cream from top of can, reserving remaining clear liquid for later. Add curry paste to pot and cook over medium heat for 5 minutes, stirring often. Add chicken, cook about 3-4 minutes until chicken appears cooked on the outside.

Stir in pacific Natural Foods Organic Creamy Roasted Red Pepper and Tomato Soup and eggplant. Simmer gently over low heat until eggplant is tender, about 30 minutes. Remove from heat and stir in basil, sugar and fish sauce. If necessary, thin curry with reserved coconut liquid. Season to taste with fish sauce. Serve over cooked rice. Serves 6.