STREAMING NOW: Carnivorous

Thai Chicken and Eggplant (Aubergine) Curry

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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 Originally made with pork, tastes great either way.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.”
READY IN:
30mins
SERVES:
3-4
UNITS:
US

Ingredients Nutrition

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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