Monday, October 4, 2010

Thai Green Curry with Chicken + Eggplant

Hands down one of the best dishes i have ever made,
the creaminess of the eggplant, the sweetness of the coconut milk
and the pun-chancy of the fish sauce,  It is an incredible marriage 
and they have a lot of flavour babies

all the ingredients except the lime leaves are readily available at the superstore or sobeys.
The lime leaves are crucial, once you smell them you will not believe how important they are.

I buy them frozen at the local asian grocery.
find them,....they are all that.

2 Tbl Peanut oil, (i use coconut oil)
2 Tbl  Thai creen curry paste ( I make my own recipe to follow)
chicken breasts slivered, or chopped

2 kaffir lime leaves coarsely chopped 
and sliced for garnish
1 Lemon grass stalk finely chopped (I have some lemongrass puree i use)
1 can coconut milk
1 Eggplant, chopped and 1/4 ered.
2 Tbl fish sauce
Fresh Thai basil

heat the oil, add curry paste till it smell amazing,
throw in the chicken and lime leaves and lemongrass
add the coconut milk after 3-4 minutes 
add eggplant and simmer

stir in fish sauce
garnish eat.

thank me later

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