Thai Eggplant And Chicken Curry Recipes

Steps:

• Heat a heavy saute pan over medium high heat.
• Add 1/4 can of the thicker coconut milk.
• When it bubbles, add curry paste and cook for 2 minutes, stirring constantly.
• Add additional 1/4 can of the thicker coconut milk and cook for 5- 8 minutes, until the oil begins to separate.
• Add chicken and stir to coat well.
• Cook for about 4 minutes until the chicken has changed color and firmed up.
• Add remaining coconut milk, bring to a boil, add eggplant and cook at a simmer, covered until chicken and eggplant are completely cooked.
• Stir in fish sauce and lime leaves.
• Cook at a low simmer for 5 minutes.
• Just before serving, stir in lime juice, chiles and basil.

Steps:

• Heat coconut milk in wok and whisk curry paste in until smooth.
• Bring coconut milk to a boil, add chicken, then simmer for 8-10 minutes until chicken is opaque.
• Add eggplant, lime leaves, fish sauce, brown sugar.
• Taste for sweetness, saltiness etc, and correct if needed.
• Continue to simmer until eggplant is tender and chicken is cooked through, about 8-10 minutes more.
• Stir in basil leaves and chilies and serve with steamed jasmine rice.

Steps:

• Combine chicken with sauce ingredients and bring to a boil. Continue to simmer until chicken is done (approx. 8 minutes).
• Add eggplant, bamboo shoots and lime leaves. Cook until eggplant is tender (approx. 3 minutes). Garnish with basil leaves and chili pepper before serving. Serve with rice.

Steps:

• This is written to chop as you go, but if that makes you nervous or you don't think you can work quickly enough, just chop everything first. I'll bet you can do it the second time you make this, though. Again, this makes a LOT of food so you'll need a big wok or cook pot, or cut the quantities in half.
• Put your rice on so it's cooking while you work. Follow the directions on the bag and set a timer if you have one because you'll be distracted. It'll be done before the food is ready but will stay plenty hot enough to serve.
• Start with the carrots and potatoes; slice them fairly thin and saute them in the oil and 1/3 tin of curry paste on medium-high heat for five minutes. Cover and go to the next step.
• Cut the eggplant into bite-sized cubes. You can peel the eggplant if you want but I think both texture and flavor is better if you leave the skin on. Add to the pan; saute, stirring occasionally, another five minutes. Cover and go on to the next step.
• Slice the onion and bell pepper into fairly thin strips and add them to the pan; saute, stirring occasionally, another five minutes. Cover and go to the next step.
• Cut the zucchini into bite-size pieces and add to the pan. Strip the basil leaves off their stems and add them too. Stir and cover. Just one more step and you're done.
• Get a blender out and blend the can of coconut milk with one can full of chicken broth and the second 1/3 of red curry paste. Take a good long whiff of it. WOW! Remember to sneeze away from the food. Call one of your family in to smell it and laugh as they experience the same thing you just did, but not in a mean way so they won't get mad when you then ask them to set the table for you while you finish up. Get excited about how awesome this is going to be.
• Add the coconut/chicken/curry liquid to the pan and let it come to a simmer. Once it's simmering you can check a potato or a carrot for doneness; they should be tender. Dinner's ready!
• Serve in a bowl over steaming white rice and a box of Kleenex on the table because you're probably going to need it. Jasmine rice really is preferable for this. If you serve this worthy food over instant rice I swear I'll drive over there and whup you myself. Instant rice is an abomination in the eyes of the Lord.