Recipe

Chicken And Eggplant In Red Curry Sauce Recipe

Add Step-by-Step Photos	Watson2167 / All my dishes 1 year, 11 months ago This dish is another dish of Thai Curry dish...I make this all the time and my family loves it...goes perfectly with steamed rice...and it can be made with red or green curry paste... Prep:15m Cook:30m Servings:4	Watson2167
	curry

Thai Green Eggplants

All types of Chiness

Thai Cherry Eggplant

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Ingredients

1 lb. boneless chicken, any types of meet you perfer or even fish ball

2-3 long Thai eggplants, Chiness eggplants or small green Thai eggplants (see picture)

2 cups, or 1 can coconut milk Mae-Ploy

2-3 Tbs. red curry paste (see recipes)

Fish sauce to desired saltiness

1-2 tsp. palm or coconut sugar

2 kaffir lime leaves

Slivered green chillies to desired hotness

1 cup fresh Thai sweet basil leaves (some of garnish)

Directions

In a wok or pan, add coconut milk and curry pasted and stir to mix the curry paste thoroughly into the sauce to a smooth consistency.

Season with fish sauce to taste and balance with enough palm sugar. Stir in the chicken pieces and return sauce mixture to a boil.

Then reduce heat and simmer uncovered about 10 minutes, or until the chicken is almost cooked through.

Add the eggplants, kaffir lime leaves and slivered chillies as desired for extra hotness. Simmer a few minutes to warm and cook the eggplants to the tenderness of your liking.

Toss in the basil and stir. Spoon chicken, eggplants and sauce into a serving dish top with remaining basil leaves and serve with Jasmine rice.

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