Thai: gaeng khiao wan gai.
Thai green curry is an all time favourite and this recipe with eggplant is no exception. You can use a good store brought green curry paste or better still, use this easy Green Curry Paste Recipe.
Prep Time: 12 minutes
Cook Time: 15 minutes
Serves: 4
Ingredients:
- 2 tbsp vegetable oil
- 1 cup eggplant, cubed bite-sized pieces
- 1 red capsicum, sliced
- 1 can of bamboo shoots
- 2 1/2 tablespoons green curry paste
- 1 can coconut milk
- 1 chicken breast, sliced thin
- 2 kaffir lime leaves, shredded
- 1 lemongrass stalk, cut into three pieces and bruised
- 1 tbsp fish sauce
- 1 tbsp palm or brown sugar
- 1/4 cup Thai basil leaves
- 1-3 red chilies, sliced (remove seeds if you don’t like it too hot)
Note: If you don’t have bamboo shoots, you could substitute 1 cup of chopped green beans, broccoli or carrot.
Preparation:
- In a hot wok, add 1 tablespoon of oil and stir-fry the eggplant for 3 to 4 minutes until slightly blistered. Remove from heat and set aside.
- Add another tablespoon of oil to the wok and stir-fry the curry paste over medium heat until fragrant, about 30 seconds. Stir in half of the coconut milk and simmer for 2 to 3 minutes.
- Add the chicken, lemongrass, kaffir lime leaves, fish sauce, palm sugar, and remaining coconut milk and bring to a boil.
- Add the bamboo shoots, cooked eggplant, and capsicum. Cook for 4 to 5 minutes until softened a bit.
- Stir in basil and chilies. Serve over jasmine rice.
