When I was a kid, my school canteen primary served chicken curry with rice. There were two versions- chicken with ash gourd and chicken with eggplant. My favourite was the one with eggplant. I love how it melt and mellow into the curry sauce. My mom had never had trouble making us eat veggies because the way they played it in the dish was genius. The eggplant absorbed every imaginary, savoury flavour into its soft texture. It was melt-y and perfect with hot, fluffy rice.
In Thailand we used different kind of eggplant. The green version which was super crispy and slightly sweet. Here in India, the purple one is available. I find the purple eggplant to be a little bit bitter. Someone told me to soak the eggplant slices in the water for a while before using to reduce the bitterness.
I simply stir fried chicken in curry paste and threw in those beautiful purple slices. I didn’t need coconut cream as the sauce was already rich, but if you prefer the creamier texture then let the coconut cream pour in at the end.
Chicken and Eggplant Curry
Ingredients: (4 Servings)
200 gm chicken- sliced
250 eggplants- sliced
2 tbsp Thai red curry paste
1 1/2 cup chicken stock
1 tbsp fish sauce
1 tsp sugar
A handful of fresh basil- optional
1 tbsp oil
- Heat oil in the large sauce pan over the medium heat and sauté Thai red curry paste until aromatic.
- Add chicken and stir fry until the chicken turns white.
- Add chicken stock and bring to boil.
- Add the eggplant and cook further for 10-15 minutes or until the eggplant becomes soft.
- Season with fish sauce and sugar. Add fresh basil just before turning off the heat. Serve hot with some rice.
The smell and color of this dish was divine. Yaseen and I enjoyed this delicious curry with some rice for lunch. I didn’t even realize when did I stop cooking baby food or kid food. He just eats everything we eat now. He loved flavours and spices in ever bite. It’s a good thing though, because now we can share everything.