Subj : BH&G 1758
To   : ALL
From : DAVE DRUM
Date : Mon Feb 08 2021 16:25:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Green Curry w/Chicken Thighs & Eggplant
 Categories: Poultry, Vegetables, Herbs, Curry
      Yield: 4 Servings
 
      1 lb Boned, skinned chicken
           - thighs
      2 sm Japanese eggplants
           +=OR=+
      2 sm (very) Italian eggplants
      2 tb Oil
      2 tb Green curry paste
     15 oz Can unsweetened coconut
           - milk
      1 c  Chicken broth
      5    Wild lime leaves; torn or
           - quartered (opt)
      2 tb Fish sauce
      1 tb Palm sugar or light brown
           - sugar
    1/4 ts Salt
           Handful of fresh Thai or
           - Italian basil leaves
           Hot cooked rice or rice
           - noodles for serving
      1    Long, slender  fresh red
           Chile; thin sliced diagonal
 
  Trim the chicken and cut it into bite-size chunks. Trim
  the eggplant, cutting away stems and bottoms. Quarter each
  lengthwise, and then slice crosswise at 1-inch intervals.
  
  Heat the oil in a 2- to 3-quart saucepan over medium heat
  until a bit of curry paste just sizzles when added to the
  pan. Add all the curry paste and cook, pressing and
  stirring with a wooden spoon or heatproof spatula to
  soften the paste and mix it in with the oil, until
  fragrant, about 2 minutes.
  
  Increase the heat to medium high and add the chicken.
  Spread it in a single layer and cook undisturbed until it
  starts to brown around the edges, 1 to 2 minutes. Stir and
  continue cooking until most of the chicken is lightly
  browned, 1 to 2 minutes.
  
  Add the coconut milk and chicken broth and stir well,
  scraping the bottom of the pan to release the browned
  bits. Add the eggplant and half the lime leaves (if using)
  and bring to a simmer.
  
  Simmer, adjusting the heat as needed and stirring
  occasionally, until the chicken is completely done and the
  eggplant is tender, 8 to 10 minutes.
  
  Add the fish sauce, sugar, and salt and stir. Remove from
  the heat. Tear the basil leaves in half (or quarters if
  they are large), and stir them into the curry, along with
  the remaining lime leaves (if using). Let rest for 5
  minutes to allow the flavors to develop.
  
  Serve hot or warm with rice or noodles, garnished with the
  chile slices.
  
  Servings: 4
  
  Fine Cooking | September 2013
  
  MM Format by Dave Drum - 12 September 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

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