Easiest Way to Cook Yummy Kanya's Chicken and Eggplants Curry

Kanya's Chicken and Eggplants Curry. Thai green curry with sautéed asian eggplant, red bell peppers, lemongrass, and coconut milk. Utilizing these rules this basic green curry is as simple as they come, and that will easily match or beat any While I love the flavor of eggplant in this dish you could just as easily use chicken or shrimp. Silky eggplant and chicken mingle in a fragrant red curry-coconut sauce seasoned with ginger, garlic and lemongrass.

Trim the eggplant, cutting away stems and bottoms. Quarter each lengthwise, and then slice. Add the chicken, coat in the curry paste mixture, and cook until done. You can have Kanya's Chicken and Eggplants Curry using 13 ingredients and 4 steps. Here is how you cook that.

Ingredients of Kanya's Chicken and Eggplants Curry

1. You need 200 grams of minced chicken.
2. It's 1 large of eggplant.
3. It's 1/2 tbsp of thai red curry paste.
4. Prepare 150 ml of coconut milk.
5. You need 4 clove of garlic.
6. Prepare 4 of kaffir lime leaves.
7. Prepare 1/2 of onion /chopped.
8. You need 1 of fresh chili sliced.
9. You need 1 bunch of sweet basils.
10. It's 1 of salt to taste.
11. You need 1/2 tsp of each,sugar and palm sugar.
12. You need 1 of alluminium foil to bake shells.
13. It's 1 of optional parmesan cheese for topping.

Season with fish sauce and sugar to taste. Guyanese Eggplant Chicken Curry recipe: This is my grandmother's recipe from what was British Guiana in South America (now Guyana.) It is a staple of that country and is very unique. It is a fusion of South American, African and Indian cuisine. This amazing aubergine curry (or eggplant curry) is quick, vegan and soooo tasty.

Kanya's Chicken and Eggplants Curry step by step

1. 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.
2. 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.
3. 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.
4. 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 :).

The simple fact is that aubergines and eggplants are the same thing - with different names. I love Thai Food and Thai curry is one of my favorite. I used chicken breast here but feel free to try it with chicken thighs OR leave out the chicken altogether. The Thai eggplant really is the star of this dish. I'm a big "crunch" fan and always find a reason to add water chestnuts to Asian cuisine.