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Green Chicken Curry With Aubergines (eggplant)

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“We call Aubergines or Eggplants Brinjals. What a confusion :D Made this for my DH's birthday last month. Thai cuisine is one of my favourites and here is one more reason why :)”
READY IN:
25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut the aubergines into halves or chunks depending on the size.
  2. Heat oil in a vessel.
  3. Saute the green curry paste for 3 minutes on high flame.
  4. Add the chicken pcs and saute for 3 minutes more.
  5. Now lower the heat and add 1 cup coconut milk.
  6. Simmer till chicken is almost done.
  7. Add salt, sugar,basil, fish sauce, lemon leaves, brinjal and the remaining coconut milk.
  8. Boil.
  9. Cover and simmer till the brinjals and the chicken are well cooked.
  10. Garnish with the chillies and the basil.

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