Thai Chicken and Eggplant (Aubergine) Curry
"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 Originally made with pork, tastes great either way.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
- Ingredients:
- 10
- Serves:
-
3-4
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
- Heat coconut milk in wok and whisk curry paste in until smooth.
- Bring coconut milk to a boil, add chicken, then simmer for 8-10 minutes until chicken is opaque.
- Add eggplant, lime leaves, fish sauce, brown sugar.
- Taste for sweetness, saltiness etc, and correct if needed.
- Continue to simmer until eggplant is tender and chicken is cooked through, about 8-10 minutes more.
- Stir in basil leaves and chilies and serve with steamed jasmine rice.
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Reviews
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This recipe was outstanding. I was amazed at how easy it was to prepare. I think I would use Legs and thighs. -
This recipe was so easy and so delicious! I used probably a pound of Indian eggplant, which held its shape nicely. I had everything the recipe called for, even the palm sugar, which was yummy. I only used 1 Tbsp. of the green curry paste; any more than that and it would've burned our faces off! Served over steamed brown rice, and it was delicious! This is definitely going into my recipe box to be made often. -
YUM! The Japanese eggplant is a must the other eggplant goes to mush. Make this recipe every week for my family. They love it! -
Delicious. I did not change anything. It was very spicy. "It Rains Fishes" is a wonderful cookbook. I love every single recipe I've ever tried from that book. Than ks so much for posting Sue L. -
I used about 1 lb zucchini and just under 1 lb chicken and it was FANTASTIC! I used Thai basil and a bit more fish sauce. Oddly enough, my 1 and 3 year olds both enjoyed it even though it was a bit spicy.
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Tweaks
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As soon as I saw this recipe I knew I had to give it a review, as it's very similar to a dish I make just for myself on occasion (this is not hubby's favourite type of food LOL). I encourage all of you to try this; it's easy to make and tastes absolutely terrific -- and the jasmine rice is a must! The only real difference between what I make and this recipe is that I use red curry paste, often use lime zest instead of the kaffir lime leaves (I just about always have limes on hand, that's why), and I always add some mushrooms. Yum!
RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com
