Recipe: Yummy Kanya's Chicken and Eggplants Curry

Kanya's Chicken and Eggplants Curry. Green curry paste tends to be spicier than red curry paste. 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. Thai Food : Chicken Curry with Eggplant Recipe Subscribe for get new thai recipes everyday, THANK YOU!

Season with fish sauce and sugar to taste. Eggplant meets chickpeas in this legume-filled version of Baingan Bharta. 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. You can have Kanya's Chicken and Eggplants Curry using 13 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Kanya's Chicken and Eggplants Curry

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

It is a fusion of South American, African and Indian cuisine. My eggplant not-loving handsome man declared his love for eggplant curry. Add eggplant and stir-fry until skin becomes lightly brown and blistered.. Ingredients: chicken breasts, chicken thighs, boneless, skinless, coconut cream, green curry paste, coconut milk, eggplant, fish sauce The coconut cream will become fragrant as it thickens.

Kanya's Chicken and Eggplants Curry instructions

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 :).

When you see tiny poo ls of oil glistening on the surface add the curry. Meanwhile, on the stovetop in a large skillet sauté the onion and red bell pepper in oil for a few minutes until tender. 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.