u-journal

This recipe was also presented to me as part of the Basic Thai course that I have recently taken. Pretty nice as well.

Ingredients (for 2 people)

• 1/8 cup canola oil (I guess other vegetable oil might be used, probably *not* olive oil this time, sorry…)
• 1 tablespoons green curry paste (well, this is a very *important* ingredient. I live right now here in Singapore and there is a cool place for shopping real Thai stuff: Golden Mile Complex. One of the recommended curry paste brands is: “Blue Elephant” )
• 2 whole lime leaves
• 150 grams chicken breasts without skin, cubed
• Eggplant, diced (Thai eggplant would be better. We also used this tiny eggplant which looks like green peas and is also Thai)
• 5 whole basil leaves for garnish
• Dissolve together: 1 can coconut milk + water (Add water to coconut milk to achieve desired consistency. Coconut milk may curdle id the heat is too high whilst adding).

Preparation

1. On a medium heat, in a large saucepan, heat the oil and add green curry paste and saute for 2 minutes.
2. Add lime leaves and continue to saute till fragrant.
3. Add chicken and one third of the coconut milk mixture and let it come to a boil.
4. Lower heat and gradually add the rest of the coconut milk stirring constantly and bring back to a boil.
5. Add eggplants, cover and simmer till eggplant is tender.
6. Garnish with basil leaves before serving.

Notes

• Well, I added also shelled shrimps, and it was pretty good
• I used *low calories* coconut milk. Taste-wise great BUT the curry itself was a little bit too liquid for my taste. Next time I will try adding cornstarch or flour to see if I get it thicker…

This entry was posted on Thursday, July 24th, 2008 at 18:00 and is filed under cooking. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.