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Maleeya's green curry chicken with Thai eggplants (kiow wan kai)

  • 4servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C
MineralsSelenium, Natrium, Iodine, Fluorine, Calcium, Potassium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Curry paste

  2. 10 hot green chillies

  3. 10 garlic cloves

  4. 1 teaspoon sliced galangal

  5. 1 tablespoon sliced 1 lemon grass

  6. teaspoon sliced kaffir lime rind

  7. 1 teaspoon coriander root or seed

  8. 5 peppercorns

  9. 1 teaspoon roasted cumin seeds

  10. 1 teaspoon salt

  11. 1 teaspoon shrimp paste

  12. 300g chicken breast, preferably free range

  13. 1 tablespoon cooking oil

  14. 250ml coconut milk

  15. 3 kaffir lime leaves

  16. 1 tablespoon palm sugar

  17. 2 tablespoons fish sauce

  18. 150g Thai eggplants

  19. 100g Thai pea eggplants

  20. 2 stems of Thai basil (bai horapha)

  21. 2 red chillies thinly sliced

  22. steamed jasmine rice, to serve

Instructions Jump to Ingredients ↑

  1. Place curry paste ingredients in a mortar and pound until ground and mixed thoroughly; set aside.

  2. Cut chicken into pieces about 1cm x 2cm.

  3. Fry curry paste with oil until fragrant, reduce heat, add half of the coconut milk and cook stirring until coconut milk begins to have an oily sheen.

  4. Add the chicken and torn kaffir lime leaves, simmer 5 minutes to release their flavour. Add remaining coconut milk, sugar and fish sauce to taste.

  5. Bring to the boil and add the eggplants. When meat is done, add the sweet Thai basil and chillies and remove from heat.

  6. Serve with steamed jasmine rice.

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