Red Chicken and Eggplant Curry

Name: Red Chicken and Eggplant Curry
Yield: Serves 6
Cuisine: Thai
Ingredients: 1½ tablespoons green spring onions (scallions), sliced; 1½ tablespoons green spring onions (scallions), sliced; 310 g (10 oz) boneless, skinned chicken breasts; 5 dried red chili peppers, chopped; 2 teaspoons salt; 1 teaspoon shrimp paste; ½ tablespoon lemon grass, sliced; ½ tablespoon chopped garlic; ½ teaspoon grated fresh lime zest; ½ teaspoon chopped coriander (Chinese parsley) root or stem; 1 teaspoon galangal or ginger root, sliced; 1 teaspoon galangal or ginger root, sliced; 1 teaspoon red curry paste; 8 white peppercorns, crushed; ½ teaspoon chopped coriander (Chinese parsley) root or stem; 5 cups (1.25 litres/2 imp. pints) thin coconut milk; 6 small eggplants (aubergines); 6 small eggplants (aubergines); ½ tablespoon palm sugar; 3 tablespoons fish sauce; 10 sweet basil leaves; 2 kaffir lime leaves, chopped; 3 fresh red chili peppers; 310 g (10 oz) boneless, skinned chicken breasts

Preparation info

Serves
6

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

The spread of Asian cuisines around the world has introduced many spicy and aromatic dishes to our tables. Thai cuisine especially has that chili hot quality which is balanced by a subtle sweetness. It is always best to make your own curry paste. Keep it in a sealed jar in the refrigerator.

Ingredients

310 g (10 oz) boneless, skinned chicken breasts

Asia
Oceania
Australian
Thailand
Australia
Main course
South East Asia
Spicy
Gluten-free

Method

To make the red curry paste

Pound all the ingredients together with a pestle and mortar, or in a blender, to form a fine paste.

To cook the curry

In a large saucepan, heat 1 cup (250 mL/8 fl oz) of the coconut milk, add the curry paste (to taste) and white peppercorns, stir and cook for 2 minutes.