Thai Eggplant And Chicken Curry
| Servings | Prep Time |
| 3 people | 15minutes |
| Cook Time |
| 30minutes |
|
|
Ingredients
- 600g chicken thigh fillets
- 1portion pennysmenu red curry pasteor 1tbs commercial red curry paste
- 1dsp palm sugargrated or 1dsp brown sugar
- 1tbs fish sauce
- 1 limejuice of
- 400ml can lite coconut milk
- 4 or 5 Thai eggplant
- 2tbs olive oil
- 1 mild, red chillifinely sliced on the diagonal ( for garnish)
- 1small handful fresh coriander leavesto scatter as garnish
- 2 kaffir lime leaveschiffonade (rolled up & very finely sliced)
Instructions
- Slice the thigh fillets in half or thirds if they are large. In a non-stick pan, heat 1 tbs of the oil to medium high. In two batches, brown the chicken on both sides, remove from the pan and set aside.
- Heat remaining tbs of oil and add the curry paste. Fry on medium for two minutes to release the aroma. Return the chicken ( and any juices) with the lime juice, palm sugar and fish sauce. Add the coconut milk and bring to a simmer.
- Cut the eggplant in half or quarters if they are larger and distribute throughout the pan. With the lid on, gently simmer for 15 minutes. If the sauce appears a little split at this stage, dont despair. Continue to simmer and the dish will become smooth and creamy. Turn the pieces of eggplant over, and continue to simmer for a further 10 to 15 minutes until the eggplant is just tender.
- Pour into a serving bowl and scatter with the coriander leaves, finely sliced mild red chilli and julienned kaffir lime leaves. Serve with jasmine rice and some pennysmenu Asian green mango salad or green pawpaw salad.
Recipe Notes
Don’t scrimp on the garnish as they complete the dish and add a little extra heat. Hint- Leftover kaffir lime leaves keep well in a sealed bag in the freezer