Recipe of Favorite Kanya's Chicken and Eggplants Curry
Hello everybody, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, Recipe of Award-winning Kanya's Chicken and Eggplants Curry. One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Kanya's Chicken and Eggplants Curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Kanya's Chicken and Eggplants Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Kanya's Chicken and Eggplants Curry is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Kanya's Chicken and Eggplants Curry estimated approx 20 mins.
To get started with this particular recipe, we must prepare a few components. You can have Kanya's Chicken and Eggplants Curry using 13 ingredients and 4 steps. Here is how you cook that.
Different style of Thai Chicken Red Curry :)
Ingredients and spices that need to be Get to make Kanya's Chicken and Eggplants Curry:
- 200 grams minced chicken
- 1 large eggplant
- 1/2 tbsp thai red curry paste
- 150 ml coconut milk
- 4 clove garlic
- 4 kaffir lime leaves
- 1/2 onion /chopped
- 1 fresh chili sliced
- 1 bunch sweet basils
- 1 salt to taste
- 1/2 tsp each,sugar and palm sugar
- 1 alluminium foil to bake shells
- 1 optional parmesan cheese for topping
Instructions to make to make Kanya's Chicken and Eggplants Curry
- 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
- 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
- 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
- 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 :)
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