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Green Curry with Chicken and Eggplant
Ingredients which are salty, spicy, sweet, sour and bitter blend in perfect harmony to deliver this ever-popular Thai classic. Containing coconut cream and milk, this dish can be easily made vegetarian by substituting the chicken for mushroom. Simply serve with jasmine rice or rice noodles (fresh are even better).
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| Servings | Prep Time |
| 4people | 10minutes |
| Cook Time |
| 15minutes |
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Ingredients
- 2cups coconut cream#
- 2tbsp curry paste, greenClick on the ingredient for recipe
- 14ozs chicken, filletssliced lengthways 1/2 inch (1cm) wide
- 3cups coconut milk#
- 5 kaffir lime leavesstem removed, thinly sliced
- 14ozs eggplant, thaisubstitute with Western-style eggplant, cut into bite-size pieces #
- 1.5ozs eggplant, pea sizeoptional #
- 3tbsp fish sauce#
- 4tsp palm sugar#
- 1 red chili, long Asian styleseeds removed, sliced thinly #
- 1cup basil, Vietnameseor any other Asian basil, loosely packed, torn from stem #
Instructions
- Using a pan or wok, over a medium-low heat bring the coconut cream to a boil. Stir occasionally until oil appears on the surface.
- Add the green curry paste, stirring to incorporate until fragrant. Then add the chicken cooking for 1 minute. Then add the coconut milk. Bring back to the boil. Add the kaffir lime leaves and eggplants.
- Once the eggplant has softened add fish sauce, palm sugar and chili. Cook for a further minute then add the basil leaves and stir once. Remove from the heat.
- Serve immediately with either steamed basmati rice or rice noodles.
Recipe Notes
# These ingredients are cataloged, many with pictures, to help you identify them in our free, Asian Cooking Essentials Guide. Good for both Vietnamese and Thai recipes. Become a subscriber as we add to the guide for other great, Asian countries we visit.
https://compassandfork.com/recipe/wonderful-green-curry-to-make-you-feel-blissful/
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https://compassandfork.com/recipe/wonderful-green-curry-to-make-you-feel-blissful/ |