Adapted from a recipe in "It Rains Fishes". Originally made with pork, tastes great either way. Try to use Thai basil, but any type of basil will do in a pinch.

Ingredients

3 serv.

(14 ounce) can unsweetened coconut milk↗1 can
tablespoons green curry paste↗3 tablespoons
lb boneless skinless chicken breast, sliced into thin strips↗1 lb
lb Japanese eggplant, cut into thick coins↗1⁄2 lb
kaffir lime leaves3
tablespoons fish sauce↗2 tablespoons
teaspoons brown sugar (or palm sugar if you can)↗2 teaspoons
cup sweet basil (preferably Thai)↗3⁄4 cup
slivered hot chili pepper (amount to taste)
steamed jasmine rice↗

Step-by-step instructions

1
Heat coconut milk in wok and whisk curry paste in until smooth.
2
Bring coconut milk to a boil, add chicken, then simmer for 8-10 minutes until chicken is opaque.
3
Add eggplant, lime leaves, fish sauce, brown sugar.
4
Taste for sweetness, saltiness etc, and correct if needed.
5
Continue to simmer until eggplant is tender and chicken is cooked through, about 8-10 minutes more.
6
Stir in basil leaves and chilies and serve with steamed jasmine rice.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App