THAI CHICKEN AND EGGPLANT (AUBERGINE) CURRY

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Thai Chicken and Eggplant (Aubergine) Curry image

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 Originally made with pork, tastes great either way.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.

Provided by PalatablePastime

Categories     Curries

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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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