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 Originally made with pork, tastes great either way.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.
Provided by PalatablePastime
Categories Curries
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 10
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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Neo Mabalane
[email protected]I made this curry for a party and it was a huge hit! Everyone loved the flavors and the chicken and eggplant were cooked perfectly.
REHAN SHER
[email protected]This curry is a great way to use up leftover chicken. I also added some chopped carrots and bell peppers to the curry, which gave it a nice crunch and extra flavor.
alaa rmichi
[email protected]I'm not a big fan of eggplant, but I really enjoyed this curry. The eggplant was cooked perfectly and the curry sauce was very flavorful.
Fahima Ishlam
[email protected]This curry is delicious! I love the combination of flavors and the eggplant is so tender. I will definitely be making this again.
SAEED Jan
[email protected]This curry is a bit too rich for my taste. I would recommend using less coconut milk or adding some chopped vegetables to lighten it up.
luckywaqas2344
[email protected]I'm not a fan of curry, but I tried this recipe because my husband loves it. I was pleasantly surprised! The curry was really flavorful and the chicken and eggplant were cooked perfectly.
Husnain sipra
[email protected]This curry is a great make-ahead meal. I made it on Sunday and it lasted me all week. It's also really easy to freeze, so you can always have some on hand for a quick and easy meal.
Ahmad Ghairat
[email protected]I'm allergic to eggplant, so I substituted zucchini in this recipe. It turned out great! The zucchini was a nice addition to the curry and it gave it a slightly different flavor.
Saeed Afridi
[email protected]This curry is a bit spicy for my taste, but I still enjoyed it. I would recommend using less chili paste if you don't like spicy food.
Jennifer B
[email protected]I'm not sure what went wrong, but my curry turned out really bland. I followed the recipe exactly, but it just didn't have much flavor.
partho Chandra
[email protected]This curry is a great way to use up leftover chicken. I also added some chopped carrots and bell peppers to the curry, which gave it a nice crunch and extra flavor.
Christopher Ordonez
[email protected]I've made this curry several times now and it's always a hit with my family and friends. The flavors are so well-balanced and the chicken and eggplant are always cooked perfectly.
Jonathan Argon
[email protected]This recipe was easy to follow and the curry turned out great. I especially liked the addition of the coconut milk, which gave the curry a creamy and rich flavor.
Mdmizi 54
[email protected]I'm not a big fan of eggplant, but this curry changed my mind. The eggplant was so soft and flavorful, and the curry sauce was amazing. I will definitely be making this again.
Namuli Zula
[email protected]I made this curry last night and it was delicious! The flavors were perfect and the chicken and eggplant were cooked perfectly.
As Love
[email protected]This Thai chicken and eggplant curry is a flavorful and satisfying dish that is sure to please everyone at your table. The chicken is tender and juicy, the eggplant is soft and creamy, and the curry sauce is rich and flavorful. I would definitely rec