Spicy Thai Basil Chicken & Eggplant Curry

Thai Chicken and Eggplant Curry 🍛

Overview:

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4

Description:

This Thai Chicken and Eggplant Curry recipe is a delightful twist on a classic, adapted from the flavorful pages of “It Rains Fishes”. Originally crafted with pork, this rendition with chicken promises a burst of Thai-inspired flavors in every bite. The combination of tender chicken, Japanese eggplant, aromatic herbs, and spicy chilies makes this dish a winner for any weeknight dinner. While Thai basil is recommended for an authentic touch, any basil variety will work beautifully to elevate this dish to new heights of deliciousness. Get ready to be transported to the bustling streets of Thailand with this quick and easy curry!

Ingredients:

Instructions:

1. Prepare Ingredients:

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   • Thinly slice the boneless, skinless chicken breast into bite-sized pieces.
   • Slice the Japanese eggplant into rounds or bite-sized pieces.
   • Tear the kaffir lime leaves for added aroma.

2. Cooking the Curry:

   • In a wok or large pan, heat the unsweetened coconut milk over medium heat 🥥.
   • Whisk in the green curry paste, stirring until smooth and fragrant 🌿.
   • Allow the coconut milk mixture to come to a gentle boil, then add the sliced chicken breast.
   • Reduce the heat to low and simmer for 8-10 minutes, or until the chicken is opaque and cooked through.

3. Adding Flavors:

   • Add the sliced Japanese eggplant, torn kaffir lime leaves, fish sauce, and brown sugar to the simmering curry.
   • Stir gently to combine all the flavors, allowing the eggplant to absorb the aromatic broth.

4. Adjusting the Taste:

   • Taste the curry for sweetness, saltiness, and spiciness. Adjust the seasoning as needed with more fish sauce or sugar.
   • Simmer the curry for an additional 8-10 minutes, or until the eggplant is tender and the chicken is fully cooked.

5. Finishing Touches:

   • Once the curry is cooked to perfection, stir in the fresh sweet basil leaves 🌿.
   • For an extra kick of heat, add sliced hot chili peppers if desired 🌶️.

6. Serving Suggestions:

   • Serve this aromatic Thai Chicken and Eggplant Curry hot, accompanied by steamed jasmine rice 🍚.
   • Garnish with additional basil leaves and sliced chili peppers for a vibrant presentation.

Notes:

• This Thai Chicken and Eggplant Curry is wonderfully versatile; feel free to customize it with your favorite vegetables such as bell peppers, bamboo shoots, or zucchini.
• For a vegetarian option, substitute tofu for the chicken and vegetable broth for added depth of flavor.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, allowing the flavors to meld even further.

Nutritional Information (Per Serving):

• Calories: 469.6
• Total Fat: 32.4g
  • Saturated Fat: 25.9g
• Cholesterol: 96.8mg
• Sodium: 1137.7mg
• Total Carbohydrate: 11.8g
  • Dietary Fiber: 2.8g
  • Sugar: 5.2g
• Protein: 36.5g

Indulge in the rich flavors of Thailand with this tantalizing Thai Chicken and Eggplant Curry. Bursting with aromatic herbs, creamy coconut milk, and tender chicken, this dish is sure to become a favorite in your culinary repertoire. Whether enjoyed with family or impressing guests, this quick and easy recipe promises a taste of authentic Thai cuisine right in your own kitchen. Enjoy the journey of flavors with each spoonful of this delightful curry creation! 🌶️🍛