Dish of Chicken with Eggplant
(click to enlarge)

Chicken with Eggplant


Thailand
Serves:
Effort:
Sched:
DoAhead:  		 3 w/rice
***
1-1/4 hr
Yes		 Simple, but with plenty of Thai flavor, this dish uses chicken thigh / leg meat and Thai Eggplants. Long narrow eggplant can be used with some difference in color, texture and flavor.

14
10
1
1
2
1
1
1
6
1/2
1/4
oz
oz
cl


T
T
T
oz
c
c
Chicken meat (1)
Eggplant (2)
Garlic
Thai chili
Kaffir Lime Leaf (3)
Fish Sauce
Oil
Green Curry Paste (4)
Coconut Milk
Stock
Cilantro leaves
Prep   -   (25 min)
  1. Cut CHICKEN into smallish bite size pieces.
  2. For Thai EGGPLANT cut lengthwise into quarters, or 6ths if quite large. For elongated eggplants cut in half lengthwise and then crosswise into pieces about 1/2 inch wide. Hold in water acidulated with a little citric acid or lemon juice until needed.
  3. Chop GARLIC fine.
  4. Chop CHILI fine. Roll up LIME LEAVES tightly and cut into very fine threads, discarding rib, and chop threads into smaller pieces. Mix both with Fish Sauce.
  5. Chop CILANTRO for Garnish.
Run   -   (40 min)
  1. In a sauté pan or wok heat OIL over medium heat and fry Green Curry Paste and Garlic stirring until aromatic.
  2. Stir in Chicken fry stirring until it's lost its raw color and any liquid it exuded has been boiled off.
  3. Stir in Chili mix, then Coconut Milk and Stock. Bring to a boil, cover and simmer until chicken is cooked, about 20 minutes.
  4. Stir in Eggplant and continue cooking until eggplant is just cooked through.
  5. Stir in Cilantro Leaves and serve hot with plenty of Thai Jasmine rice.
NOTES:

  1. Chicken:

      I always use Thigh/Leg meat for better flavor and texture than the cardboard breast meat we get around here.

  2. Eggplant:

      Green and white Thai eggplants are best. Small Indian, Japanese or other eggplants can also be used, with some difference in texture, flavor and color. For details see our Eggplants page.

  3. Kaffir Lime Leaves:

      These come 2 leaves to a stem, so this recipe needs 1 stem (unless one of the leaves on your stems is quite small). For details see our Kaffir Lime page. If you don't have them, grate the zest of a lime.

  4. Green Curry Paste:

      This can be purchased but home made is far better - see our recipe Green Curry Paste.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch tt=to taste ar=as required
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