Kanya's Chicken and Eggplants Curry. Silky eggplant and chicken mingle in a fragrant red curry-coconut sauce seasoned with ginger, garlic and lemongrass. Meanwhile, on the stovetop in a large skillet sauté the onion and red bell pepper in oil for a few minutes until tender. Enjoy this spicy Indian eggplant curry dish over rice or with Indian bread (or both).

Add the chicken, coat in the curry paste mixture, and cook until done. Season with fish sauce and sugar to taste. South Indian Eggplant Curry - roasted eggplant simmered in a strongly spiced curry The tandoor also originates from the north, hence dishes like Tandoori Chicken come Eggplant - small to medium eggplants are best so every piece has a bit of skin which. You can have Kanya's Chicken and Eggplants Curry using 13 ingredients and 4 steps. Here is how you cook that.

Ingredients of Kanya's Chicken and Eggplants Curry

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

Green curry paste tends to be spicier than red curry paste. Add eggplant and stir-fry until skin becomes lightly brown and blistered. Eggplants - When we first cooked this in Myanmar we used long thin eggplants similar to Chinese/Japanese eggplant varieties. We've since cooked this with regular eggplants which work just as well.

Kanya's Chicken and Eggplants Curry step by step

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 :).

Palm Sugar - The authentic curry eggplant recipe uses a natural sweetener known as. This Thai green curry is made with chicken thighs, eggplant, bell pepper, and water chestnuts. You can make this curry in an instant pot or on the stovetop (my preference is of course the instant pot). I know water chestnuts aren't commonly used in Thai green curry but I'm a big "crunch" fan and always. Bharwa baingan is a Indian style eggplant curry made by simmering baingan in onion tomato masala.