Thai green curry with chicken and eggplant from Chef Hong Thaimee.
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Preparation In a medium saucepan, heat the oil over medium heat until sizzling (or if using coconut cream, heat it until bubbling). Add the curry paste and cook, stirring, just until fragrant and the color has intensified, about 1 minute. Watch carefully so it doesn't burn. Add the chicken and stir to coat in the curry paste, then pour in the coconut milk and bring to a boil. Add the eggplant, lower the heat to maintain a simmer, and simmer until the chicken and eggplant are cooked through, about 8 minutes. Remove from the heat and stir in the Thai basil, chiles, and lime leaves. Stir in the sugar and fish sauce until the sugar has dissolved. Serve hot over jasmine rice or rice noodles or with roti for dipping. Excerpted from True Thai: Real Flavors for Every Table © 2015 by Hong Thaimee. Photography by Noah Fecks and Paul Wagtouicz. Reproduced by permission of Rizzoli New York. All rights reserved. Buy the full book from Amazon.
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