Thai Chicken and Eggplant (Aubergine) Curry |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Adapted from a recipe in It Rains Fishes . Originally made with pork, tastes great either way. Try to use Thai basil, but any type of basil will do in a pinch. Ingredients:
1 (14 ounce) can unsweetened coconut milk |
3 tablespoons green curry paste |
1 lb boneless skinless chicken breast, sliced into thin strips |
1/2 lb japanese eggplant, cut into thick coins |
3 kaffir lime leaves |
2 tablespoons fish sauce |
2 teaspoons brown sugar (or palm sugar if you can) |
3/4 cup sweet basil (preferably thai) |
slivered hot chili pepper (amount to taste) |
steamed jasmine rice |
Directions:
1. Heat coconut milk in wok and whisk curry paste in until smooth.
2. Bring coconut milk to a boil, add chicken, then simmer for 8-10 minutes until chicken is opaque.
3. Add eggplant, lime leaves, fish sauce, brown sugar.
4. Taste for sweetness, saltiness etc, and correct if needed.
5. Continue to simmer until eggplant is tender and chicken is cooked through, about 8-10 minutes more.
6. Stir in basil leaves and chilies and serve with steamed jasmine rice.
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