Thai Chicken and Eggplant (Aubergine) Curry
Recipe: #9347
April 29, 2013
Categories: Chicken, Eggplant, Thai Wok/Stir-Fry, Boneless Pieces, Spicy, Chicken Dinner, more
"Adapted from a recipe in "It Rains Fishes". Originally made with pork, tastes great either way. Try to use Thai basil, but any type of basil will do in a pinch."
Original is 3-4 servings
Ingredients
Nutritional
- Serving Size: 1 (400.2 g)
- Calories 298.3
- Total Fat - 9.6 g
- Saturated Fat - 3.7 g
- Cholesterol - 103.8 mg
- Sodium - 1577.3 mg
- Total Carbohydrate - 18.5 g
- Dietary Fiber - 4.5 g
- Sugars - 12.5 g
- Protein - 36.8 g
- Calcium - 241 mg
- Iron - 3.2 mg
- Vitamin C - 9.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat coconut milk in wok and whisk curry paste in until smooth.
Step 2
Bring coconut milk to a boil, add chicken, then simmer for 8-10 minutes until chicken is opaque.
Step 3
Add eggplant, lime leaves, fish sauce, brown sugar.
Step 4
Taste for sweetness, saltiness etc, and correct if needed.
Step 5
Continue to simmer until eggplant is tender and chicken is cooked through, about 8-10 minutes more.
Step 6
Stir in basil leaves and chilies and serve with steamed jasmine rice.
Tips
No special items needed.
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