Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, kanya's chicken and eggplants curry. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Kanya's Chicken and Eggplants Curry is one of the most well liked of current trending meals on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Kanya's Chicken and Eggplants Curry is something that I have loved my whole life.
Add remaining coconut milk, bring to a boil, add eggplant and cook at a simmer, covered until chicken and eggplant are completely cooked. Stir in fish sauce and lime leaves. It's a delicious, hearty, and satisfying meal.
To begin with this recipe, we must first prepare a few components. You can have kanya's chicken and eggplants curry using 13 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Kanya's Chicken and Eggplants Curry:
- Make ready minced chicken
- Prepare eggplant
- Make ready thai red curry paste
- Prepare coconut milk
- Make ready garlic
- Make ready kaffir lime leaves
- Get onion /chopped
- Prepare fresh chili sliced
- Get sweet basils
- Get salt to taste
- Prepare each,sugar and palm sugar
- Prepare alluminium foil to bake shells
- Get optional parmesan cheese for topping
Whisk in curry paste until well blended. Add eggplant, onion, and bell pepper, stirring well with a rubber spatula to prevent breaking of tender eggplant during cooking. In a large skillet or wok, fry the chicken over high heat with a little oil. In the same skillet, add a little oil if needed and fry the onions, coarsely chopped.
Instructions to make Kanya's Chicken and Eggplants Curry:
- The ingredients,and steps is the same as usual red curry,this recipe is the idea to my personnel favorite,i will post the authentic one later ..start from cut half eggplant to make shells,scoop out the flesh,chop flesh and soak in water,then cover shells with foil,bring to bake until soft,i baked at 200c,5mins
- Stir red curry paste in sauce pan with little coconut milk until fragrance,add finely chopped onion,kaffir lime leaves,garlic,add little coconut milk ,keep stiring until paste is shinny,reddish
- Add chicken,stir until no longer pink,add coconut milk,add eggplant ,seasoning,let it simmer,stir occasionly until almost get dry ,add basils,stir again and heat off
- Stuff curry into shells,top with cheese ,sliced pepper,and sweet basils,bake until lighty brown,or cheese melt,serve hot with steamed jasmine rice..hope you enjoy making this :)
This Chicken and Eggplant Curry of course is not suitable for vegetarians, so if you would like to try a meat free version of a curry with eggplant (aubergine) - try this Eggplant, Sweet Potato and Lentil Curry which is also delicious. That curry has the addition of some coconut milk which makes it super creamy. I also dotted the eggplant with small spoonfuls of ricotta cheese in between the eggplant and chicken, which added a nice creamy layer. Using curry chicken as a base, we'll add some diced eggplant (aka baigan, melongene or aubergine) as well as some cubed potato and simmer it all in a lovely. A cozy bowl of Thai green curry, made in minutes!
So that’s going to wrap this up for this exceptional food kanya's chicken and eggplants curry recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
