Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Thai
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 Diced eggplant
2 tb Fish sauce
1 tb Palm or brown sugar
1/2 ts Coriander leaves
1/2 c Basil leaves
3 Red chiles
Bone and skin the chicken breast and thighs; 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.
Add the chicken pieces and stir fry for 1 to 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 to 10 minutes,
stirring occasionally.
When the chicken is cooked and the eggplant is just tender, remove
from the heat and transfer to a serving bowl.
Scatter basil leaves, chopped chiles and some coriander on the top.
