Thai Chicken And Eggplant Aubergine Curry Recipes

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THAI RED CURRY CHICKEN AND EGGPLANT (AUBERGINE)



Thai Red Curry Chicken and Eggplant (Aubergine) image

Make and share this Thai Red Curry Chicken and Eggplant (Aubergine) recipe from Food.com.

Provided by Elmotoo

Categories     Curries

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (14 ounce) can coconut milk or 1 (14 ounce) can coconut cream
3 tablespoons red curry paste
1 lb boneless skinless chicken thighs, cubed
2 -3 Japanese eggplants or 2 Japanese eggplants, cut into 1 inch chunks
2 tablespoons fish sauce
4 kaffir lime leaves, torn into pieces
1/2 lime, juice of
2 fresh red chilies, cut into very thin strips
1/2 cup Thai basil or 1/2 cup sweet basil, chopped

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.

THAI CHICKEN AND EGGPLANT (AUBERGINE) CURRY



Thai Chicken and Eggplant (Aubergine) Curry image

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 Originally made with pork, tastes great either way.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.

Provided by PalatablePastime

Categories     Curries

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 10

1 (14 ounce) can unsweetened coconut milk
3 tablespoons green curry paste
1 lb boneless skinless chicken breast, sliced into thin strips
1/2 lb Japanese eggplant, cut into thick coins
3 kaffir lime leaves
2 tablespoons fish sauce
2 teaspoons brown sugar (or palm sugar if you can)
3/4 cup sweet basil (preferably Thai)
slivered hot chili pepper (amount to taste)
steamed jasmine rice

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.

STIR-FRIED CHICKEN AND EGGPLANT WITH THAI BASIL



Stir-Fried Chicken and Eggplant With Thai Basil image

This dish, inspired by a large bunch of Thai basil that a friend brought me from his garden, has Thai overtones.

Provided by Martha Rose Shulman

Categories     dinner, poultry, main course

Time 1h

Yield Serves four

Number Of Ingredients 12

1 pound eggplant, preferably long Japanese or Chinese eggplants, diced
Salt to taste
3 large garlic cloves, peeled, halved, green shoots removed
2 serrano chiles, stemmed and minced
1 tablespoon minced ginger
1 tablespoon fish sauce
2 teaspoons soy sauce
1 teaspoon sugar
Freshly ground black pepper to taste
2 tablespoons peanut or vegetable oil
3/4 pound boneless, skinless chicken breasts, rinsed and dried, cut into small dice or minced
1 cup Thai basil leaves, roughly chopped

Steps:

  • Salt the eggplant generously and leave in a colander to sweat for 15 to 30 minutes, while you prepare the remaining ingredients. Rinse and drain on a clean kitchen towel.
  • Place the garlic in a mortar with 1/4 teaspoon salt and mash to a paste. Add the ginger and chiles, and continue to mash with the garlic. In another small bowl, mix together the fish sauce, soy sauce, sugar and pepper. Set aside.
  • Heat a large, heavy skillet or wok over high heat, until a drop of water evaporates immediately upon contact. Add 1 tablespoon oil, turn the heat down to medium-high, and add the garlic paste. Stir-fry for 30 seconds, and add the chicken. Stir-fry for three to four minutes, until the chicken is cooked through and no traces of pink remain. Transfer from the pan or wok to a plate or bowl.
  • Add the remaining tablespoon of oil to the pan. Add the eggplant. Cook, stirring, until the eggplant is lightly browned and almost cooked through, about 10 minutes. Stir the chicken back into the pan, and add the fish and soy sauce mixture. Add 1/4 cup water, cover the wok or pan, turn the heat down to medium and steam for five minutes. Uncover, and stir in the basil leaves. Stir for 30 seconds to a minute, remove from the heat and serve with rice.

Nutrition Facts : @context http, Calories 210, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 541 milligrams, Sugar 5 grams, TransFat 0 grams

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