Green Curry With Chicken and Baby Eggplants Recipe #379429
Recipe by Chef Arun at Arun's Thai Restaurant in Chicago, IL. One of my favorite Indian dishes! (I often modify it to be vegetarian)
35 min | 15 min prep
SERVES 4
- 1 lb chicken breast, thinly sliced
- 1 tablespoon corn oil
- 1 recipe green curry paste (see below)
- 2 cups coconut milk
- 1 cup chicken stock
- 4 tablespoons fish sauce
- 1 tablespoon palm sugar
- 2 baby eggplants, cut in bite sized pieces
- 10 pieces cherry eggplants, if available
- 2 cups sweet basil
- 3 kaffir lime leaves
- 1 tablespoon fresh red chili pepper, shredded
For Curry Paste
- 1/2 cup fresh green finger hot chili, minced
- 2 tablespoons shallots, thinly sliced
- 2 tablespoons garlic, minced
- 1 tablespoon galangal, minced
- 2 tablespoons lemongrass, minced
- 1 tablespoon cilantro, minced
- 2 teaspoons shrimp paste
- 2 teaspoons salt
- 1 tablespoon coriander seed
- 2 teaspoons cumin seeds
- 1/2 cup water
- Grind together the curry paste ingredients in an electric blender, adding only as much water as necessary to form a smooth, thick paste.
- Grind together the curry paste ingredients in an electric blender, adding only as much water as necessary to form a smooth, thick paste.
- Combine the sliced chicken breast and the curry paste in a pan over high heat. Stir the chicken mixture until the chicken is nearly done.
- Add the coconut milk, chicken, stock, fish sauce, and palm sugar, and let simmer until the chicken is done.
- Add the eggplants and cook on very low heat until just done, about 2 minutes.
- Turn off the heat and add the basil leaves, kaffir lime leaves, and shredded chilies. Let sit a few minutes before serving.
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5 stars