THAI CHICKEN AND EGGPLANT (AUBERGINE) CURRY
Adapted from a recipe in "It Rains Fishes". Originally made with pork, tastes great either way. Try to use Thai basil, but any type of basil will do in a pinch.
Provided by PalatablePastime
Categories Curries
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Heat coconut milk in wok and whisk curry paste in until smooth.
- Bring coconut milk to a boil, add chicken, then simmer for 8-10 minutes until chicken is opaque.
- Add eggplant, lime leaves, fish sauce, brown sugar.
- Taste for sweetness, saltiness etc, and correct if needed.
- Continue to simmer until eggplant is tender and chicken is cooked through, about 8-10 minutes more.
- Stir in basil leaves and chilies and serve with steamed jasmine rice.
INDIAN CURRY WITH POTATOES, CHICKEN, AND EGGPLANT
This is a delicious and fairly easy curry recipe, it uses many spices and has a lot of flavor. NOTE: the longer you leave it to sit, the better the flavors to develop
Provided by BachFromTheDead
Categories Curries
Time 6h35m
Yield 6 , 6 serving(s)
Number Of Ingredients 19
Steps:
- 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).
- Cook over high heat for approximately 10 minutes. Turn heat to low and let slow cook for approximately 7 hours.
- Serve with hot basmati rice or naan/chapatis/roti.
SOUTH INDIAN EGGPLANT (AUBERGINE) CURRY
This is an adopted recipe that I haven't yet tried. The original chef comments: "My good friend's Indian mother-in-law taught me how to cook this. Auntie (I call her Auntie) is from Hyderabad, is one of the best cooks I know and is very patient! There are a few steps to this recipe and you need some special ingredients, but it is really good, authentic South Indian cuisine. I'm posting some photographs with this recipe so you can see what these ingredients look like. They can all be found at an Indian grocery. Everything is listed in the order in which you will use it. Be brave; if you are patient, willing to take your time and have everything ready before hand, you will be rewarded with a delicious result. (Prep time is approximate and could be a little longer)."
Provided by Ms B.
Categories Curries
Time 1h
Yield 5 serving(s)
Number Of Ingredients 22
Steps:
- In a cast iron or other heavy skillet, roast coconut powder, poppy seeds, sesame seeds and cumin seeds over low heat until light brown.
- Remove from pan to stop the cooking and cool.
- Put this coconut mixture in a food processor and process until it's grainy, reserve in a dish.
- Grind the roasted channa dal in a spice grinder until it is a fine powder and add to the coconut mixture.
- In a food processor, process the peanuts until they are coarsely ground.
- Wash and stem the eggplants.
- Cut each eggplant 2/3 into the wide end up to the stem - making an "X" - leave the stem end intact.
- Heat 1/4 cup oil in a skillet and cook the eggplants on low until soft.
- In a separate pan, heat the 2 tablespoons of oil to medium hot.
- Add the 1 teaspoon of cumin seeds and 1 teaspoon of mustard seeds to the hot oil.
- In a matter of seconds they will begin to pop - add the onions and stir.
- When the onions are beginning to brown, add the ginger garlic paste and the turmeric, cumin, coriander powder, chili powder and salt.
- Stir the spices into the onion then add the tomatoes.
- Stir in the tomatoes then add the coconut mixture along with the peanuts.
- Add the eggplants and 1 cup of the water.
- Stir and cook over low heat, covered for about 20 minutes.
- Add water a little at a time to maintain a nice smooth consistency.
- Add garam masala and 2 1/2 tablespoons of the chopped fresh coriander - stir.
- Check to see that it is salted to your taste.
- Put in a serving dish and garnish with the remaining chopped coriander.
Nutrition Facts : Calories 732.3, Fat 36.8, SaturatedFat 4.9, Sodium 935, Carbohydrate 96.8, Fiber 52.2, Sugar 36.5, Protein 24.3
THAI BASIL EGGPLANT CURRY
This is the dish that taught me to give eggplant a second look. I first had it at Titaya's Thai restaurant here in Austin, Texas. Regarding quantities for the vegetables, the basic goal is to have about 50% eggplant and 50% everything else combined. Regarding flavor, the goal is to feature the eggplant and the zucchini; that's why they're cut larger than the other ingredients. Ingredients are listed in order of appearance in the film, and order and timing are key to best texture. As written, this is pretty damned spicy... enough to make your nose run. Oh yeah, and this makes a ton of food. You'll need a BIG pot to cook it in. If you don't have a big wok or a gumbo pot, cut the recipe in half.
Provided by lolsuz
Categories Curries
Time 45m
Yield 1 Huge pot of food, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- This is written to chop as you go, but if that makes you nervous or you don't think you can work quickly enough, just chop everything first. I'll bet you can do it the second time you make this, though. Again, this makes a LOT of food so you'll need a big wok or cook pot, or cut the quantities in half.
- Put your rice on so it's cooking while you work. Follow the directions on the bag and set a timer if you have one because you'll be distracted. It'll be done before the food is ready but will stay plenty hot enough to serve.
- Start with the carrots and potatoes; slice them fairly thin and saute them in the oil and 1/3 tin of curry paste on medium-high heat for five minutes. Cover and go to the next step.
- Cut the eggplant into bite-sized cubes. You can peel the eggplant if you want but I think both texture and flavor is better if you leave the skin on. Add to the pan; saute, stirring occasionally, another five minutes. Cover and go on to the next step.
- Slice the onion and bell pepper into fairly thin strips and add them to the pan; saute, stirring occasionally, another five minutes. Cover and go to the next step.
- Cut the zucchini into bite-size pieces and add to the pan. Strip the basil leaves off their stems and add them too. Stir and cover. Just one more step and you're done.
- Get a blender out and blend the can of coconut milk with one can full of chicken broth and the second 1/3 of red curry paste. Take a good long whiff of it. WOW! Remember to sneeze away from the food. Call one of your family in to smell it and laugh as they experience the same thing you just did, but not in a mean way so they won't get mad when you then ask them to set the table for you while you finish up. Get excited about how awesome this is going to be.
- Add the coconut/chicken/curry liquid to the pan and let it come to a simmer. Once it's simmering you can check a potato or a carrot for doneness; they should be tender. Dinner's ready!
- Serve in a bowl over steaming white rice and a box of Kleenex on the table because you're probably going to need it. Jasmine rice really is preferable for this. If you serve this worthy food over instant rice I swear I'll drive over there and whup you myself. Instant rice is an abomination in the eyes of the Lord.
GREEN CURRY WITH CHICKEN AND EGGPLANT
Make and share this Green Curry With Chicken and Eggplant recipe from Food.com.
Provided by sarah85
Categories Curries
Time 31m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine chicken with sauce ingredients and bring to a boil. Continue to simmer until chicken is done (approx. 8 minutes).
- Add eggplant, bamboo shoots and lime leaves. Cook until eggplant is tender (approx. 3 minutes). Garnish with basil leaves and chili pepper before serving. Serve with rice.
Nutrition Facts : Calories 539.6, Fat 25.5, SaturatedFat 18.5, Cholesterol 42.5, Sodium 1490.9, Carbohydrate 66.2, Fiber 0.8, Sugar 63.8, Protein 13.1
STIR-FRIED CHICKEN AND EGGPLANT WITH THAI BASIL
This dish, inspired by a large bunch of Thai basil that a friend brought me from his garden, has Thai overtones.
Provided by Martha Rose Shulman
Categories dinner, poultry, main course
Time 1h
Yield Serves four
Number Of Ingredients 12
Steps:
- Salt the eggplant generously and leave in a colander to sweat for 15 to 30 minutes, while you prepare the remaining ingredients. Rinse and drain on a clean kitchen towel.
- Place the garlic in a mortar with 1/4 teaspoon salt and mash to a paste. Add the ginger and chiles, and continue to mash with the garlic. In another small bowl, mix together the fish sauce, soy sauce, sugar and pepper. Set aside.
- Heat a large, heavy skillet or wok over high heat, until a drop of water evaporates immediately upon contact. Add 1 tablespoon oil, turn the heat down to medium-high, and add the garlic paste. Stir-fry for 30 seconds, and add the chicken. Stir-fry for three to four minutes, until the chicken is cooked through and no traces of pink remain. Transfer from the pan or wok to a plate or bowl.
- Add the remaining tablespoon of oil to the pan. Add the eggplant. Cook, stirring, until the eggplant is lightly browned and almost cooked through, about 10 minutes. Stir the chicken back into the pan, and add the fish and soy sauce mixture. Add 1/4 cup water, cover the wok or pan, turn the heat down to medium and steam for five minutes. Uncover, and stir in the basil leaves. Stir for 30 seconds to a minute, remove from the heat and serve with rice.
Nutrition Facts : @context http, Calories 210, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 541 milligrams, Sugar 5 grams, TransFat 0 grams
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