1 pint thai or japanese eggplant, medium dice
2 fluid ounces peanut oil
20 fluid ounces Green Curry Paste, recipe follows
1 quart coconut milk
2 pounds skinless boneless chicken breast
4 fluid ounces fish sauce
6 tablespoons granulated sugar
8 fluid ounces coconut cream
12 fresh kaffir lime leaves
1/2 cup fresh basil leaves
Servings: 10
1. Sweat the eggplant in 1 fluid ounce (30 milliliters) of the peanut oil until tender. Remove from the heat and reserve.
2. Sauté the Green Curry Paste in the remaining peanut oil. Slowly stir in the coconut milk. Bring to a boil and simmer until slightly thickened.
3. Add the chicken, eggplant, fish sauce and sugar. Simmer until the chicken is cooked, approximately 5 minutes.
4. Stir in the coconut cream. Stir in the lime leaves and basil. Serve with steamed rice.
Yield: 5 pounds
2 fluid ounces peanut oil
20 fluid ounces Green Curry Paste, recipe follows
1 quart coconut milk
2 pounds skinless boneless chicken breast
4 fluid ounces fish sauce
6 tablespoons granulated sugar
8 fluid ounces coconut cream
12 fresh kaffir lime leaves
1/2 cup fresh basil leaves
Servings: 10
1. Sweat the eggplant in 1 fluid ounce (30 milliliters) of the peanut oil until tender. Remove from the heat and reserve.
2. Sauté the Green Curry Paste in the remaining peanut oil. Slowly stir in the coconut milk. Bring to a boil and simmer until slightly thickened.
3. Add the chicken, eggplant, fish sauce and sugar. Simmer until the chicken is cooked, approximately 5 minutes.
4. Stir in the coconut cream. Stir in the lime leaves and basil. Serve with steamed rice.
Yield: 5 pounds
Last edited: