Chicken Asian

Thai chicken and eggplant yellow curry

Name: Thai chicken and eggplant yellow curry
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: /asian
Ingredients: 2 lemongrass stalks (white part only), chopped; 4 Asian (red) eschalots, chopped; 2 tbs finely grated ginger; 6 long red chillies (seeds removed from half), chopped; 6 garlic cloves, chopped; 6 kaffir lime leaves; 5 coriander roots, scraped to remove dirt, washed; Finely grated zest of 2 limes; 1 tbs olive oil; 2 tbs olive oil; 8 (650g) chicken thigh fillets; 1/2 cup (150g) yellow curry paste; 1 tbs coarsely grated palm sugar; 2 tbs fish sauce; Juice of 2 limes, plus lime wedges to serve; 800ml coconut milk; 150g Thai eggplants (from Asian grocers) or 3 halved Japanese eggplants; Thai basil leaves, coriander leaves, thinly sliced red chilli, shredded kaffir lime leaves, steamed jasmine rice & fried Asian shallots, to serve

3 ratings

20m

35m

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by Valli Little

delicious. team

Mar 01, 2017

This fragrant curry paste is a perfect base for chicken, vegetable and fish curries. Here, Valli Little has used it in a chicken and eggplant curry – with absolutely sensational results.

Thai yellow curry paste

2 lemongrass stalks (white part only), chopped
4 Asian (red) eschalots, chopped
2 tbs finely grated ginger
6 long red chillies (seeds removed from half), chopped
6 garlic cloves, chopped
6 kaffir lime leaves
5 coriander roots, scraped to remove dirt, washed
Finely grated zest of 2 limes
1 tbs olive oil

Thai chicken and eggplant yellow curry

2 tbs olive oil
8 (650g) chicken thigh fillets
1/2 cup (150g) yellow curry paste
1 tbs coarsely grated palm sugar
2 tbs fish sauce
Juice of 2 limes, plus lime wedges to serve
800ml coconut milk
150g Thai eggplants (from Asian grocers) or 3 halved Japanese eggplants
Thai basil leaves, coriander leaves, thinly sliced red chilli, shredded kaffir lime leaves, steamed jasmine rice & fried Asian shallots, to serve

Method

1.

For the paste, place all ingredients in a food processor and whiz to a coarse paste. (Alternatively, pound using a mortar and pestle). Paste will keep covered and refrigerated for up to 5 days and frozen for up to 3 months.
2.

To make the curry, heat 1 tbs oil in a deep frypan with a lid or a wok over medium-high heat.
3.

Working in batches, add half the chicken and cook, turning halfway, for 4 minutes or until golden. Remove and set aside, leaving oil in pan. Add remaining chicken and repeat.
4.

Wipe out pan with paper towel and add remaining 1 tbs oil. Add curry paste and cook, stirring, for 2 minutes or until slightly darkened and very fragrant.
5.

Return the chicken and any resting juices to the pan with the palm sugar, fish sauce and lime juice. Bring to a simmer, then add coconut milk. Reduce heat to low and cook, covered, for 10 minutes.
6.

Add eggplants, then cover and cook for a further 10 minutes or until chicken is cooked through and eggplants are just tender. Remove from the heat and set aside for 5 minutes to cool slightly.
7.

Place curry in a serving dish and top with basil and coriander, then scatter over chilli and kaffir lime leaves. Serve with rice topped with shallots, plus lime wedges to squeeze over.