Hello everybody, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, kanya's chicken and eggplants curry. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Kanya's Chicken and Eggplants Curry is one of the most popular of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Kanya's Chicken and Eggplants Curry is something that I’ve loved my whole life.
Your Personalized Streaming Guide—Get Recommendations & Build Your Watchlist Now. Kanya's Chicken and Eggplants Curry step by step. Stir red curry paste in sauce pan. Add remaining coconut milk, bring to a boil, add eggplant and cook at a simmer, covered until chicken and eggplant are completely cooked.
To begin with this particular recipe, we have to first prepare a few components. You can cook kanya's chicken and eggplants curry using 13 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Kanya's Chicken and Eggplants Curry:
- Prepare 200 grams minced chicken
- Make ready 1 large eggplant
- Take 1/2 tbsp thai red curry paste
- Get 150 ml coconut milk
- Get 4 clove garlic
- Take 4 kaffir lime leaves
- Get 1/2 onion /chopped
- Make ready 1 fresh chili sliced
- Prepare 1 bunch sweet basils
- Get 1 salt to taste
- Prepare 1/2 tsp each,sugar and palm sugar
- Take 1 alluminium foil to bake shells
- Make ready 1 optional parmesan cheese for topping
Put all ingredients into a large pot (not cast-iron, the acidity of the tomatoes is bad for it). This Chicken and Eggplant Curry of course is not suitable for vegetarians, so if you would like to try a meat free version of a curry with eggplant (aubergine) - try this Eggplant, Sweet Potato and Lentil Curry which is also delicious. That curry has the addition of some coconut milk which makes it super creamy. Creamy Coconut Chicken Curry with Eggplant A mild creamy curry inspired by Burmese flavours that features boneless skinless chicken thighs and Chinese eggplant, made with a rich sweet and smoky coconut curry sauce, and finished with fresh cilantro and lime juice.
Steps to make Kanya's Chicken and Eggplants Curry:
- 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
- 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
- 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
- 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 :)
That curry has the addition of some coconut milk which makes it super creamy. Creamy Coconut Chicken Curry with Eggplant A mild creamy curry inspired by Burmese flavours that features boneless skinless chicken thighs and Chinese eggplant, made with a rich sweet and smoky coconut curry sauce, and finished with fresh cilantro and lime juice. Serve over rice or with your favourite flatbread - or both! Saute till the mixture comes to a boil; Add the diced potato and chicken and cover well in the paste; As the chicken gets tender, add the eggplant and let soften; Add around a half-cup of hot water to cook the mix; An optional addition is two tablespoons of coconut powder, which thickens the sauce Chicken and Eggplant Curry served with Steamed white rice. Fry onion, garlic, ginger and turmeric in coconut oil.
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