I was at the market and came across some beautiful Thai eggplants so I just had to buy some. Here is simple Thai red curry made with chicken and Thai eggplants.
1 T oil
3T Thai red curry paste
1 can coconut milk
6 boneless skinless chicken thighs, cut into 1-2″ pieces
2T fish sauce
1/2 cup chicken stock
12 Thai eggplants tops removed, cut in half
6 Thai basil leaves, julienned
- Set the instant pot on Sauté and adjust to More. Once it says Hot, add the curry paste and a couple of tablespoons of coconut milk and stir. Add chicken and sauté for a few minutes.
- Add the fish sauce, sugar, chicken stock, eggplants and remaining coconut milk and stir. Close and lock the lid, making sure the sealing knob is on sealing. Start the recipe program (manual high pressure for 6 mins).
- Once the cooking is done, you can release the pressure by natural pressure release or slowly release as seen in the video.
- Use the basil leaves as garnish or stir into the curry.
- Serve with Jasmine rice.
** Note: You can use Japanese eggplant if you cannot find Thai eggplant. For more spiciness, increase the amount of curry paste or use green curry paste. Or instead of increasing the curry paste, you can reduce the amount of coconut milk used.