1 Chicken breast
2 Chicken thighs
1/2 c Coconut cream
1/4 c Green curry paste
3 c Coconut milk
1 1/2 c Eggplant; diced
2 tb Fish sauce
1 tb Palm or brown sugar
1/2 ts Coriander leaves
1/2 c Basil leaves
3 Red chilis
Bone and skin the chicken breast and thighs, you should have about
1 lb of meat. Cut the meat into large, bite sized pieces, and set
aside.
In a medium, heavy bottomed saucepan, warm the coconut cream over a
medium heat until it boils gently. Adjust the heat to maintain a
gentle boil and cook for 6 to 8 minutes, stirring occasionally. The
coconut cream will become fragrant as it thickens. When you see
tiny pools of oil glistening on the surface add the curry paste and
stir to dissolve it into the coconut cream. Continue cooking for 1
to 2 minutes, until the curry paste has a pleasing aroma.
Add the chicken pieces and stir fry for 1-2 minutes to coat them
evenly with the paste. Cook for about 2 minutes. Increase the heat
and add the coconut milk, eggplant, fish sauce, sugar and salt and
stir well. Stir in the coriander, adjust the heat to maintain a
gentle active boil and cook for 8-10 minutes, stirring
occasionally. Taste and adjust the seasoning with a little more
fish sauce, sugar, or curry paste.
When the chicken is done, and the eggplant is just tender, remove
from the heat and transfer to a serving bowl. Scatter basil leaves,
chopped chillis and some coriander on the top. Serve.
Preparation in advance:
Prepare it up to the point where you add the coriander, except *DO
NOT* add the eggplant. Cool to room temperature, cover, and
refridgerate for up to 24 hours. To serve bring the curry back to a
gentle boil over a medium heat. Add the eggplant and carry on with
the normal instructions from there.
An alternative to the eggplant is snow peas. I personally prefer
them, but both work well.
