Careme

Ingredients

• Boneless Skinless Chicken Thighs

  12 ounces $5.99
• Organic Eggplant

  1 small eggplant (about 12 ounces) $3.10
• Organic Jasmine Thai White Rice

  1/2 cup dry $4.19
• Yellow Onion

  1/2 medium onion $1.49
• Organic Garlic

  2 cloves $2.69
• Lime

  1/2 lime $0.69
• Cilantro Bunch

  2 tablespoons chopped leaves $1.19
• Fresh ginger

  1 tablespoon grated
• Neutral cooking oil

  1 tablespoon
• Kosher salt

  5/8 teaspoon
• Malaysian curry powder or mild curry powder

  1 tablespoon
• Ground turmeric

  1/4 teaspoon
• Red pepper flakes

  1/4 teaspoon
• Light coconut milk

  1 cup
• Low-sodium chicken broth

  1/2 cup
• Fish sauce

  1 tablespoon
• Brown sugar

  1 teaspoon
• Water

  3/4 cup

Instructions

1. Cut 12 ounces boneless skinless chicken thighs into 1-inch pieces. Cut 1 small eggplant (about 12 ounces) into 3/4-inch cubes; dice 1/2 medium yellow onion, mince 2 garlic cloves, grate 1 tablespoon fresh ginger, juice 1/2 lime, and chop 2 tablespoons cilantro leaves.
2. Combine 1/2 cup dry jasmine rice, 3/4 cup water, and 1/8 teaspoon kosher salt in a small saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes; remove from the heat and let stand, covered, for 5 minutes.
3. Heat 2 teaspoons neutral cooking oil in a large skillet over medium-high heat. Season 12 ounces chicken with 1/4 teaspoon kosher salt, then brown for 4 minutes, stirring once or twice.
4. Add 1 teaspoon neutral cooking oil, 1 small cubed eggplant, 1/2 diced yellow onion, and 1/4 teaspoon kosher salt to the skillet; cook for 5 minutes. Stir in 2 minced garlic cloves, 1 tablespoon grated ginger, 1 tablespoon curry powder, 1/4 teaspoon ground turmeric, and 1/4 teaspoon red pepper flakes; cook for 30 seconds.
5. Pour in 1 cup light coconut milk and 1/2 cup low-sodium chicken broth, then stir in 1 tablespoon fish sauce and 1 teaspoon brown sugar. Simmer uncovered for 10–12 minutes, stirring occasionally, until the eggplant is tender and the thickest pieces of the 12 ounces chicken reach 165°F.
6. Stir the juice of 1/2 lime into the curry. Divide all the cooked rice made from 1/2 cup dry jasmine rice between two shallow bowls, spoon the curry over it, scatter with 2 tablespoons chopped cilantro leaves, and serve.