Recipe of Delicious Kanya's Chicken and Eggplants Curry

Kanya's Chicken and Eggplants Curry Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Meanwhile, on the stovetop in a large skillet sauté the onion and red bell pepper in oil for a few minutes until tender. Silky eggplant and chicken mingle in a fragrant red curry-coconut sauce seasoned with ginger, garlic and lemongrass.

Here is the best “Kanya's Chicken and Eggplants Curry” recipe we have found until now. This is gonna smell and look delicious.

Ingredients of Kanya's Chicken and Eggplants Curry

1. Take 200 grams of minced chicken.
2. It’s 1 large of eggplant.
3. Make ready 1/2 tbsp of thai red curry paste.
4. Prepare 150 ml of coconut milk.
5. It’s 4 clove of garlic.
6. You need 4 of kaffir lime leaves.
7. It’s 1/2 of onion /chopped.
8. Take 1 of fresh chili sliced.
9. Prepare 1 bunch of sweet basils.
10. Make ready 1 of salt to taste.
11. Take 1/2 tsp of each,sugar and palm sugar.
12. Make ready 1 of alluminium foil to bake shells.
13. Take 1 of optional parmesan cheese for topping.

Season with fish sauce and sugar to taste.Green curry paste tends to be spicier than red curry paste.Bharwa baingan is a Indian style eggplant curry made by simmering baingan in onion tomato masala.Curried eggplants are a favorite with many Indians and enjoy them often with rice or roti.

Kanya's Chicken and Eggplants Curry step by step

1. The ingredients,and steps is the same as usual red curry,this recipe is the idea to my personnel favorite,i will post the authentic one later ..start from cut half eggplant to make shells,scoop out the flesh,chop flesh and soak in water,then cover shells with foil,bring to bake until soft,i baked at 200c,5mins.
2. Stir red curry paste in sauce pan with little coconut milk until fragrance,add finely chopped onion,kaffir lime leaves,garlic,add little coconut milk ,keep stiring until paste is shinny,reddish.
3. Add chicken,stir until no longer pink,add coconut milk,add eggplant ,seasoning,let it simmer,stir occasionly until almost get dry ,add basils,stir again and heat off.
4. Stuff curry into shells,top with cheese ,sliced pepper,and sweet basils,bake until lighty brown,or cheese melt,serve hot with steamed jasmine rice..hope you enjoy making this :).

Also, the eggplant is usually fire roasted and the smokey flavor is just outstanding.Also a small teaspoon of lemon juice in the end brings all the flavors out.Add the chicken, coat in the curry paste mixture, and cook until done.

Bharwa baingan is a hindi term that translates to stuffed eggplants.This Thai green curry is made with chicken thighs, eggplant, bell pepper, and water chestnuts.You can make this curry in an instant pot or on the stovetop (my preference is of course the instant pot).I know water chestnuts aren't commonly used in Thai green.Creamy & packed with flavor Thai green curry made from homemade green curry paste.