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Green Chicken Curry With Aubergines (eggplant) Recipe

June 17th, 2013 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 150gaubergines(use the small variety preferably the green ones)
  2. 2tablespoonsoil(or less)
  3. 6tablespoonsgreen curry paste(I use my Thai Green Curry Paste Gone Greener!)
  4. 400gchickens, cut into bite sized cubes
  5. 2cupscoconut milk
  6. 2tablespoonsfish sauce(I used soy sauce)
  7. 2-3lemon leaves(use grated lemon rind if you do not get lemon leaves)
  8. 1teaspoonsugar(jaggery)
  9. 1teaspoonsalt
  10. 10-12basil leaves, plus extra
  11. basil leaves, for garnish
  12. 2-3green chilies or red chilies, slit long,for garnish (optional)

DIRECTIONS

  1. Cut the aubergines into halves or chunks depending on the size.
  2. Heat oil in a vessel.
  3. Saute the green curry paste for 3 minutes on high flame.
  4. Add the chicken pcs and saute for 3 minutes more.
  5. Now lower the heat and add 1 cup coconut milk.
  6. Simmer till chicken is almost done.
  7. Add salt, sugar,basil, fish sauce, lemon leaves, brinjal and the remaining coconut milk.
  8. Boil.
  9. Cover and simmer till the brinjals and the chicken are well cooked.
  10. Garnish with the chillies and the basil.

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