Green Curry With Chicken and Baby Eggplants

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)

• Ready In: 35 mins
• Serves: 4

Ingredients

• 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

Directions

1. Grind together the curry paste ingredients in an electric blender, adding only as much water as necessary to form a smooth, thick paste.
2. Grind together the curry paste ingredients in an electric blender, adding only as much water as necessary to form a smooth, thick paste.
3. 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.
4. Add the coconut milk, chicken, stock, fish sauce, and palm sugar, and let simmer until the chicken is done.
5. Add the eggplants and cook on very low heat until just done, about 2 minutes.
6. Turn off the heat and add the basil leaves, kaffir lime leaves, and shredded chilies. Let sit a few minutes before serving.