Green Curry w/Chicken & Eggplant
May 18th, 2009 | View Comments
Active prep time: < 30 mins
Cook time: 15 mins
Serves: 4 (with rice)
That was my dinner. The basil was harvested straight from our pistou basil plant on the balcony. Mmm!
This is the Green Curry with Chicken and Eggplant recipe from December 2007 Fine Cooking, p. 69. It’s a quick and easy one-pot meal.
First you cut up some eggplant. The recipe calls for Japanese or “very small” Italian eggplants, but I used Chinese eggplants (see eggplant varieties here).
I prepared the eggplant the Mom way, which is to soak the cut up pieces in some salt water to keep it from turning brown while you do other prep. Given the usual practice of salting eggplant and squeezing the moisture out prior to cooking, I have no idea if the Mom way is actually a good idea.
Green Curry with Chicken & Eggplant
Adapted from Fine Cooking December 2007
1 lb. boneless, skinless chicken thighs, trimmed of excess fat and cut into bite-sized chucks
8 oz. eggplant, cut into 1-in chunks
2 T. cooking oil
2 T. green curry paste
1 15-oz. can unsweetened coconut milk
1 c. low-salt chicken broth
2 T. fish sauce
1 T. light brown sugar
Fresh basil
Steamed rice
Heat the oil in a 2- to 3-quart pan over medium heat. Add curry paste and cook about 2 minutes. Make sure to break up the paste and work it into the oil. If you have a splatter screen, keep it handy.
Increase heat to medium high and add chicken in a single layer. Leave it alone to brown for about 2 minutes, then stir and cook until lightly browned all over, about 2 minutes more.
Add the coconut milk and chicken broth. Stir to combine, scraping up the browned bits at the bottom of the pan. Add the eggplant and bring to a simmer. Let simmer 8-10 mins until chicken is done and eggplant is tender.
Remove from heat. Add fish sauce, sugar, and salt to taste. Stir to combine. Stir in basil.
Serve over steamed white rice.
I will definitely make this again, but next time I might add some shredded bamboo shoots with the eggplant for some extra crunch, and probably throw in a tablespoon or so of lime juice right before serving for some brightness. And more curry paste. Two tablespoons gave just the tiniest bit of heat.
It says serves four, but if you have big eaters in your family (like us), it might only serve two.
Yvonne posted this on May 18th, 2009 @ 9:54pm in Chicken, One Pot Meals, Quick Meals, Thai | Permalink to "Green Curry w/Chicken & Eggplant"
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Likes to cook, eat, grow herbs, and collect kitchen gear in Houston, TX. 
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