Eggplant Green Curry Simple Recipes. Add sliced chicken, coconut milk, palm sugar, fish sauce, sliced red pepper, kaffir lime zest, and lemongrass into the pot. In a pot heat the oil and fry the curry paste for 45 seconds on high heat.
Line a baking tray with baking paper. Stir, cover and bring to a boil. Let the mixture cook until bubbles form.
Heat Oil, Add Green Onion And Garlic And Stir Fry.
4 each thai eggplant, cubed 1/2 to 3/4 inch. Over medium heat, sautee garlic and oil in a soup pot until brown. Dice the eggplant into 1/2 inch cubes and add into the pot.
Combine Chicken With Sauce Ingredients And Bring To A Boil.
Cook until eggplant is tender (approx. Add the diced vegetables and protein (tofu or beans). Add in the chicken breast or whatever protein you like.
Heat Up A Tablespoon Of Coconut Oil In A Pan On Medium/Low Heat And Fry The Curry Paste Briefly (For A Minute Or So).
Heat oil in a heavy bottom pot or dutch oven over medium heat, and saute the shallot. Add the chicken, onion, eggplants, coconut milk, and water, and mix well. Add salt to the eggplant slices, mix well and keep covered, let it marinate for at least 10 to 15 minutes.
Add The Eggplant And Let It Get Brown And Blistered.
Heat a medium wok to medium high heat with a bit of healthy oil, canola, sunflower, whatever you prefer. Add sliced chicken, coconut milk, palm sugar, fish sauce, sliced red pepper, kaffir lime zest, and lemongrass into the pot. Add the green curry paste and cook until fragrant, about a minute.
Medium Zucchini, Eggplant, Cauliflower, Salt, Extra.
After marinating, heat the oil for deep frying the eggplant slices. After it starts to boil, add bamboo shoots, cooked eggplant, and bell pepper. Cook, stiring for 2 minutes.