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Thai Basil Chicken and Eggplant

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Wednesday, 23 September 2009 04:38
  • 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 rice
  • 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 rice.


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