When I was a kid, my parents always asked me to pick some pea eggplants from our garden for them. I hated it dreary because not only the shrubs of pea eggplants are covered with sharp spines, but the taste of these green berries is awful, bitter and unpleasant. I never understood why my mom and dad added them into the beautiful curry or bruised them in the spicy shrimp paste dip. When I was a kid, I never fancied these tiny eggplants and often discarded them from my plate.
Strangely, these days staying far away from my hometown, I crave the food I once hated. The pea eggplants, still bitter and unpleasant to me, seem to give an interesting flavor to the curry. It makes me think of home. When I bite into them, the bitterness is almost pleasurable. I don’t think I will ever find out why these devilish little eggplants, though tasted so wrong, can be so right in many delicious dishes.
Today I’m cooking Stir Fried Chicken with Pea Eggplants and Kaffir Lime Leaves. Thai red curry paste gives amazing flavor to this dish. While cooking, I just realized I needed a comfortable pot, maybe a wok or a bigger pan. It’ been a while I shopped for the cookware, and since holiday season is coming closer, I surely need to get better kitchen equipments to cook for the parties. Yesterday I checked out a pot in Flipkart.com, but first I should really look at CouponSpy.in for great Flipkart offers and deals before I go for it.
Now back to the cooking. Make sure you discard the stems from the pea eggplants and wash them well. They only take a couple of minutes in the simmering curry. My mom usually cooks them until they’re super soft, but I love them a little firm and still crunchy.
Stir Fried Chicken with Pea Eggplants and Kaffir Lime Leaves
300 gm chicken- sliced
2 tbsp Thai Red Curry Paste
1 tsp sugar
Fish sauce to taste
1 cup chicken stock
½ cup pea eggplants
A few kaffir lime leaves
2 tbsp oil
Over the medium heat, heat oil in the pan and sauté Thai red curry paste until aromatic. This should take about 1-2 minutes.
Add chicken and stir until the chicken turns white on the outside.
Add chicken stock, stir well, bring to boil and simmer for a few minutes.
Add pea eggplants and cook further for 2 minutes.
Season with sugar and fish sauce.
Tear in some kaffir lime leaves and mix well.
Serve hot with a bowl of rice.
Tes (tweet to me at @Testerfly)