Green Curry With Chicken And Eggplant Recipes

GREEN CURRY WITH CHICKEN AND EGGPLANT

Green Curry With Chicken and Eggplant image

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

Ingredients

1/2 lb chicken, sliced
6 tablespoons green curry paste
14 ounces coconut milk
1/4 cup fish sauce
3 tablespoons sugar
1/2 cup sliced eggplant
1/8 cup bamboo shoot
6 kaffir lime leaves
1/4 cup basil leaves
red chili pepper (to garnish)

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

INDIAN CURRY WITH POTATOES, CHICKEN, AND EGGPLANT

Indian Curry With Potatoes, Chicken, and Eggplant image

This is a delicious and fairly easy curry recipe, it uses many spices and has a lot of flavor. NOTE: the longer you leave it to sit, the better the flavors to develop

Provided by BachFromTheDead

Categories Curries

Time 6h35m

Yield 6 , 6 serving(s)

Number Of Ingredients 19

Ingredients

3 tablespoons oil (any kind)
3 chicken breasts, boneless, skinless, 1-inch cuts
6 tomatoes, cut by 1-inch
6 gold potatoes, cut by 1-inch
2 eggplants, cut by 1-inch
1 large onion, sliced
5 cups water
3 -4 teaspoons garam masala
3 -4 teaspoons turmeric
3 -4 teaspoons indian curry powder
3 -4 teaspoons cumin
3 -4 teaspoons chili powder
2 -3 teaspoons garlic powder
2 -3 teaspoons salt
2 -3 teaspoons coriander
3 -4 teaspoons fennel seeds
3/4 teaspoon sugar
2 teaspoons nutmeg
3 1/2 teaspoons ginger

Steps:

Cut all of the vegetables and the chicken accordingly. Put all ingredients into a large pot (not cast-iron, the acidity of the tomatoes is bad for it).
Cook over high heat for approximately 10 minutes. Turn heat to low and let slow cook for approximately 7 hours.
Serve with hot basmati rice or naan/chapatis/roti.

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