Tuesday, September 24, 2013

Thai Eggplant Curry with Chicken

8 pcs Thai eggplant - washed and cut into halves
1/2 cup chicken breast cubes
2 fresh whole chilli - deseeded
1 1/2 tbsp thai red curry paste
1 tsp turmeric powder
1 small yellow onion - peeled and sliced
2 slices ginger
1 shallot - peeled and sliced
1 star anise
2 cloves
1 sprig curry leaves - use leaves only 
2 cups fresh coconut milk
2 tbsp vegetable oil

  1. Heat up oil in pan.  Saute onion, ginger and shallot till fragrant.
  2. Add curry paste and saute for a while.  Add turmeric powder and fry to mix well.
  3. Add chicken cubes, red chill and eggplant and toss to mix well.
  4. Pour coconut milk into the pan and bring to a boil.  Add star anise, cloves and curry leaves.
  5. Cover and simmer for 20 to 30 minutes or till meat and eggplant are tender.
  6. Ladle into serving plate and serve warm with rice or french toast.

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