Thai Curry with Chicken & Eggplant


Thai Curry with Chicken & Eggplant

Chef Sammy
Course Main Course
Cuisine Japanese, Mediterranean


  • 34 Japanese eggplants cut in thick slices
  • 1 lb boneless chicken cut in small pieces
  • 1 bunch Coriander chopped
  • 6-8 cloves Garlic sliced
  • 1 tbsp Ginger
  • 1 Onion sliced
  • 1 Jalapeno chopped
  • Soy sauce
  • 1 stalk Lemon grass cut into 3 big pieces
  • 1 can Coconut milk
  • 1 Lime juice
  • 1 can Penang curry paste


  • Heat oil in a wok and add onions, garlic, lemongrass and jalapeño and cook till onions are translucent.
  • Put the chicken and coriander in and cook it for a few minutes.
  • Now put the Penang paste in and cook.
  • Pour in your coconut milk and let the flavors marry.
  • Lower your heat and let the curry simmer for 15 min.
  • Squeeze the lime juice on top and stir.
  • Take out the stalks of lemongrass and discard.
  • Garnish with coriander and serve with rice.
Keyword Meat, Vegetable, Warm

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