Green Chicken Curry with Eggplant

* Exported from MasterCook *

Green Chicken Curry with Eggplant

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Thai
Curry Recipe Pages

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Chicken Breast
2 Chicken Thighs
1/2 cup Coconut Cream
1/4 cup Green Curry Paste
3 cup Coconut Milk
1 1/2 cup Diced Eggplant
2 tbs Fish Sauce
1 tbs Palm or Brown Sugar
1/2 tsp Coriander leaves
1/2 cup Basil leaves
3 Red chiles

1. Bone and skin the chicken breast and thighs; cut the meat into large, bite s
ized
pieces, and set aside.
2. In a medium, heavy bottomed saucepan, warm the coconut cream over a medium
heat until it boils gently.
Adjust the heat to maintain a gentle boil and cook for 6 to 8 minutes, stirri
ng occasionally.
3. The coconut cream will become fragrant as it thickens. When you see tiny poo
ls of oil glistening
on the surface add the curry paste and stir to dissolve it into the coconut cr
eam.
4. Continue cooking for 1 to 2 minutes.
5. Add the chicken pieces and stir fry for 1-2 minutes to coat them
evenly with the paste. Cook for about 2 minutes.
6. Increase the heat and add the coconut milk, eggplant, fish sauce,
sugar and salt and stir well. Stir in the coriander, adjust the heat to maintai
n a gentle
active boil and cook for 8-10 minutes, stirring occasionally.
7. When the chicken is cooked and the eggplant is just tender, remove from
the heat and transfer to a serving bowl.
8. Scatter basil leaves, chopped chiles and some coriander on the top.

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Christopher E. Eaves wrote:


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