Red Curry Chicken with Zucchini, Eggplant, and Bell Pepper

Start the rice in the rice cooker while you prepare the curry.

Preheat a large pan over medium heat. Add a drizzle of oil and pan-fry the chicken thighs, seasoned simply with salt, pepper, and garlic powder.

While the chicken cooks, cut the dark green tops off the scallions and set aside for topping. Thinly slice the white and light green parts. Chop the garlic, zucchini, eggplant, and bell pepper to bite-sized pieces.

Once the chicken is cooked through, remove from the pan and set aside. Reduce heat to low, then add the sliced scallion, garlic, ginger paste, and red curry paste to the pan juices. Sauté until fragrant.

Add both cans of coconut milk and stir to combine. Bring to a boil, then reduce to a simmer for 4-5 minutes, stirring occasionally.

Add the zucchini, eggplant, and bell pepper.

Slice the chicken thighs and add them back to the curry. Season with salt, pepper, and red chili flakes.

Top with cilantro, the reserved dark green scallion, lime juice, and chili crunch.