Easiest Way to Cook Perfect Kanya's Chicken and Eggplants Curry

Kanya's Chicken and Eggplants Curry. 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 :) Adjust the heat so that the curry maintains a gentle simmer. Add chicken and stir to coat well. Add remaining coconut milk, bring to a boil, add eggplant and cook at a simmer, covered until chicken and eggplant are completely cooked.

I enjoy how easy it is to prepare." CL Reader Meanwhile, shake cans of coconut milk well prior to opening. Bring to a simmer over medium heat. Whisk in curry paste until well blended. You can cook Kanya's Chicken and Eggplants Curry using 13 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Kanya's Chicken and Eggplants Curry

You need 200 grams of minced chicken.
You need 1 large of eggplant.
You need 1/2 tbsp of thai red curry paste.
Prepare 150 ml of coconut milk.
It's 4 clove of garlic.
You need 4 of kaffir lime leaves.
Prepare 1/2 of onion /chopped.
Prepare 1 of fresh chili sliced.
It's 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.

Add eggplant, onion, and bell pepper, stirring well with a rubber spatula to prevent breaking of tender eggplant during cooking. In a large skillet or wok, fry the chicken over high heat with a little oil. In the same skillet, add a little oil if needed and fry the onions, coarsely chopped. Made this chicken eggplant curry in our instapot.

Kanya's Chicken and Eggplants Curry instructions

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 :).

Cut all of the vegetables and the chicken accordingly. Put all ingredients into a large pot (not cast-iron, the acidity of the tomatoes is bad for it). Serve with hot basmati rice or naan. 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.