1 baby eggplant or 2 small Japanese eggplants, cut into 1-inch pieces
2 pieces baby bok choy, quartered lengthwise
1 lb boneless, skinless chicken breast, thinly sliced against the grain
1 large red bell pepper, seeded and cut into 3-inch pieces
Juice of 1 lime
1 tsp fish sauce
1 to 2 Thai red chiles, thinly sliced, optional (Tip: Remove seeds for less heat.)
1/2 small red onion, thinly sliced
2 tbsp chopped fresh cilantro leaves
Cook rice according to package directions. Meanwhile, in a large saucepan on medium, heat oil. Add garlic, ginger and curry paste and cook, stirring constantly until fragrant, about 1 minute. Add potatoes and stir constantly until coated, about 1 minute. Add milk and 1 3/4 cups water. Cover pan and bring to a simmer. Reduce heat to medium to medium-low and simmer, covered, stirring occasionally, for 5 minutes. (NOTE: Do not boil; keep liquid at a steady simmer.)
To pan, add eggplant and stir to submerge in liquid. Add bok chou and arrange in a single layer; lightly press down to partially submerge. Cover and simmer for 3 minutes. Add chicken and stir gently to submerge, then add pepper. Cover and simmer until chicken is cooked through, stirring occasionally, 4 to 5 minutes. Remove from heat; stir in lime juice and fish sauce.
Divide curry among serving bowls and sprinkle chiles (if using), onion and cilantro evenly over top. Serve with rice.
Warm corn tortillas envelop tender shreds of nutty chicken in this unexpected slow-cooker creation. A tangy fresh mint and cucumber topping brings the Thai-Mexican mingling together for an exotic, spicy meal.
A drop of tasty coconut milk is used in place of oil to brown the chicken in this soup and adds the rich flavor beloved in Indian cuisine. If you prefer a citrusy, herbal taste instead, try swapping the cilantro for fresh parsley and a squeeze of lime.