Thai Green Curry With Chicken And Eggplant Quotgae... |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A friend here was asking about tiny little eggplants that she had scored at her local farmers market. So, it is with great envy that I post this recipe ;-) This is one of my favorite Thai dishes. There is a lot of room for tweaking here - in the end, all that matters is your own personal taste. Read more ... so go for it! The spiciness is adjusted with the green curry paste. You may also use Thai chiles to ramp up the heat if needed. Ingredients:
1-3 tablespoons green curry paste |
1 tablespoon coconut oil |
14-16 ounces coconut milk |
12 ounces chicken, cut into bite-size pieces |
8-10 kaffir lime leaves, shredded |
1 sprig fresh thai basil leaves |
one stalk lemon grass, bruised, soft part finely chopped |
2 tablespoon fish sauce |
2 tablespoon palm sugar |
8 ounces thai eggplant (small round eggplants) |
Directions:
1. In a large saucepan over high heat, fry the curry paste in the coconut oil until fragrant, about 30 seconds.
2. Reduce the heat to medium and add the coconut milk slowly, and continue to stir while cooking until a thin film of oil apppears on the surface.
3. Add the chicken and other ingredients except the eggplant. Bring to a boil and cook until the chicken begins to change color.
4. Adjust the flavors to suit yourself. When it is at a boil again add the eggplant and continue to stir until the chicken is cooked through.
5. Serve with sticky rice or jasmine rice
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