Green Curry With Chicken And Baby Eggplants Recipes
GREEN CURRY WITH CHICKEN AND BABY EGGPLANTS
Recipe by Chef Arun at Arun's Thai Restaurant in Chicago, IL. One of my favorite Indian dishes! (I often modify it to be vegetarian)
Provided by hannahactually
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Grind together the curry paste ingredients in an electric blender, adding only as much water as necessary to form a smooth, thick paste.
- Grind together the curry paste ingredients in an electric blender, adding only as much water as necessary to form a smooth, thick paste.
- Combine the sliced chicken breast and the curry paste in a pan over high heat. Stir the chicken mixture until the chicken is nearly done.
- Add the coconut milk, chicken, stock, fish sauce, and palm sugar, and let simmer until the chicken is done.
- Add the eggplants and cook on very low heat until just done, about 2 minutes.
- Turn off the heat and add the basil leaves, kaffir lime leaves, and shredded chilies. Let sit a few minutes before serving.
Nutrition Facts : Calories 657.8, Fat 41.5, SaturatedFat 27.5, Cholesterol 79.9, Sodium 2961.6, Carbohydrate 42.9, Fiber 15.6, Sugar 21, Protein 36
GREEN CURRY WITH CHICKEN AND EGGPLANT
Make and share this Green Curry With Chicken and Eggplant recipe from Food.com.
Provided by sarah85
Categories Curries
Time 31m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 539.6, Fat 25.5, SaturatedFat 18.5, Cholesterol 42.5, Sodium 1490.9, Carbohydrate 66.2, Fiber 0.8, Sugar 63.8, Protein 13.1
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