Thai Green Curry With Chicken And Eggplant Quotgaeng Khiao Wan Gaiquot
From shine 16 years ago
- 15 minutes to make
- Serves 4
A friend here was asking about tiny little eggplants that she had scored at her local farmers market. So, it is with great envy that I post this recipe ;-) This is one of my favorite Thai dishes. There is a lot of room for tweaking here -- in the end, all that matters is your own personal taste. Read more .. so go for it! The spiciness is adjusted with the green curry paste. You may also use Thai chiles to ramp up the heat if needed. See less
Ingredients
- 1-3 tablespoons green curry paste shopping list
- 1 tablespoon coconut oil shopping list
- 14-16 ounces coconut milk shopping list
- 12 ounces chicken, cut into bite-size pieces shopping list
- 8-10 kaffir lime leaves, shredded shopping list
- 1 sprig fresh Thai basil leaves shopping list
- one stalk lemon grass, bruised, soft part finely chopped shopping list
- 2 tablespoon fish sauce shopping list
- 2 tablespoon palm sugar shopping list
- 8 ounces Thai eggplant (small round eggplants) shopping list
How to make it
- In a large saucepan over high heat, fry the curry paste in the coconut oil until fragrant, about 30 seconds.
- Reduce the heat to medium and add the coconut milk slowly, and continue to stir while cooking until a thin film of oil apppears on the surface.
- Add the chicken and other ingredients except the eggplant. Bring to a boil and cook until the chicken begins to change color.
- Adjust the flavors to suit yourself. When it is at a boil again add the eggplant and continue to stir until the chicken is cooked through.
- Serve with sticky rice or jasmine rice
The Rating
Reviewed by 17 people-
Dam! I love Thai Curry's...lol
turtle66
in Sacramento loved it
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Gaeng Khiao Wan Gai -- it's what's for dinner. Thank you SO much for your help in figuring out what to do with my beautiful Thai pea eggplants!
waterlily
in Joplin loved it
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Sounds fantastic! I have the round purple eggplant in my garden, will they work?
bluewaterandsand
in GAFFNEY loved it
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