Green Curry Chicken Eggplant Recipe, Thai Eggplant Recipe Spicy Thai Eggplant Curry Youtube

Cook for 10 minutes and reduce to slow boil.

Chicken curry recipe coconut milk easy. Pot in thailand we use kiwi knives. Patrons would bring green curry with chicken chicken with bones chicken blood and gizzard and eggplants to offer to the monks at temples. 2 3 hours but most of the time it takes you to make this recipe will come from pounding the green curry paste recipe size.

The key to making this dish sing lies in the paste a blended joy of southeast asian herbs and spices mixed with some lime juice and the soft coconut milk that helps to relieve some of the spice in the curry. Add eggplant bamboo shoots and lime leaves. Place a tablespoon of vegetable oil in a wok or deep pan over high heat.

Boil the chicken separately for 2 to 3 mins then add to the sauce cook for 3 to 5 minutes then add the bell peppers thai chilies sliced in halves and the eggplants. Heat to boiling add the chicken fish sauce and sugar. Combine chicken with sauce ingredients and bring to a boil.

1 stir fry the eggplant. Continue to simmer until chicken is done approx. With tender chunks of chicken cooked in a fragrant green curry sauce with eggplant baby corn and bamboo this is an easy thai favorite thats as flavorful as it is flexible.

Place all the green curry paste ingredients in an electric blender and process until the mixture is smooth or pound in a pestle and mortar. Stew it gently with chicken eggplants and green beans and serve. Cook until eggplant is tender approx.

More important this is the most requested recipe by you our readers. Learn the techniques and ingredients that go into making an authentic thai green curry. Cook until the eggplant begins to soften about 5 minutes.

Stir the coconut milk in a large pan slow fire for 20 minutes. Thai green curry recipe time. Thai green curry with chicken was a classic take me to the temple curry.

Tender boneless skinless chicken pieces simmer in a sauce flavored with coconut milk ginger green onions fish sauce and soy sauce. Add green curry paste into the saucepan. Add eggplant and stir fry until skin becomes lightly brown and blistered and the eggplant insides begin to soften and get a slight sear about 3 to 4 minutes.

A glorious green bowl of sweet and spice the chicken and eggplant green curry is guaranteed to satiate your palette. Garnish with basil leaves and chili pepper before serving.