Prep 10 mins
Cook 20 mins
Adapted from a recipe in "It Rains Fishes". Originally made with pork, tastes great either way. Try to use Thai basil, but any type of basil will do in a pinch.
- 1 (14 ounce) can unsweetened coconut milk
- 3 tablespoons green curry paste
- 1 lb boneless skinless chicken breast, sliced into thin strips
- 1⁄2 lb Japanese eggplant, cut into thick coins
- 3 kaffir lime leaves
- 2 tablespoons fish sauce
- 2 teaspoons brown sugar (or palm sugar if you can)
- 3⁄4 cup sweet basil (preferably Thai)
- slivered hot chili pepper (amount to taste)
- steamed jasmine rice
- Heat coconut milk in wok and whisk curry paste in until smooth.
- Bring coconut milk to a boil, add chicken, then simmer for 8-10 minutes until chicken is opaque.
- Add eggplant, lime leaves, fish sauce, brown sugar.
- Taste for sweetness, saltiness etc, and correct if needed.
- Continue to simmer until eggplant is tender and chicken is cooked through, about 8-10 minutes more.
- Stir in basil leaves and chilies and serve with steamed jasmine rice.
This recipe was outstanding. I was amazed at how easy it was to prepare. I think I would use Legs and thighs.
This recipe was so easy and so delicious! I used probably a pound of Indian eggplant, which held its shape nicely. I had everything the recipe called for, even the palm sugar, which was yummy. I only used 1 Tbsp. of the green curry paste; any more than that and it would've burned our faces off! Served over steamed brown rice, and it was delicious! This is definitely going into my recipe box to be made often.
YUM! The Japanese eggplant is a must the other eggplant goes to mush. Make this recipe every week for my family. They love it!