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Coconut Curry with Eggplant and Chicken and Jasmine Rice

Serves: Makes 4 servings

Ingredients:

  • 1 teaspoon peanut or vegetable oil
  • ½ cup green curry paste, or more to taste
  • 1 (13.5-ounce) can coconut milk
  • 1½ cups low-sodium chicken broth
  • 3 tablespoons grated palm sugar or light brown sugar, plus more to taste
  • 3 tablespoons fish sauce, plus more to taste
  • 6 coin size slices of galangal
  • 4 Kaffir lime leaves, torn
  • 1 stalk lemongrass, cut into 3-inch pieces and pounded
  • 1 large red bell pepper, cut into 1-inch pieces
  • ½ long Asian eggplant (1¼ cup), cut into ½-inch pieces
  • 12 ounces chicken thighs (about 3), trimmed and thinly sliced
  • 1 cup loosely packed fresh Thai basil leaves, plus more for garnish
  • 1 tablespoon fresh lime juice, plus more to taste
  • Cilantro leaves, for garnish
  • Lime wedges, for serving
  • 4 cups cooked Thai jasmine rice, for serving

Procedures:



To a large saucepan or wok over medium-high heat, add oil and curry paste; stir until evenly toasted, about 1 minute. Add coconut milk, broth, sugar and fish sauce. Whisk ingredients thoroughly and add the galangal, lime leaves, and lemongrass. Reduce heat to low and simmer until the sauce is aromatic and begins to slightly thicken, 6 to 8 minutes. Taste and adjust seasonings throughout cooking, with consideration to how the vegetables, protein, and rice will mellow the bold flavors of the curry.

Add bell pepper and eggplant to the curry and simmer until softened, about 3 minutes. Stir in chicken and simmer until cooked through, about 5 minutes. Remove the curry from the heat. Remove the galangal slices, lime leaves, and lemongrass pieces if desired. Add Thai basil and lime juice. Taste and adjust seasonings once more to balance spicy, salty, sweet and sour flavors. Transfer to a serving dish and garnish with cilantro and lime wedges. Serve with rice.

Tested and perfected in the Sur la Table kitchen

 
 
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