Hey there, fellow food enthusiasts!
In today’s kitchen caper, we’re diving headfirst into the fragrant world of Thai cuisine with a dish that’s sure to tickle your taste buds and bring a burst of colors to your dinner table. I’m talking about the sumptuous Thai Green Curry with Eggplant and Sweet Basil – a dish that’s a veritable symphony for the senses. Trust me, with a recipe like this up your sleeve, even a dreary weekday meal can be transformed into a vibrant, exotic feast.
Now, if you’re anything like me, the combination of flavor and simplicity is what makes a dish like this a real winner. Between chasing after the little ones and making sure the household’s running smoothly, I’m all about striking that balance between mouth-watering tastes and fuss-free prep. And let’s not forget about catering to those adventurous palates around the dinner table; my brood has come to expect a little culinary exploration, and I’m always happy to deliver!
Getting down to business, the star of the show here is the green curry paste – a magical concoction of herbs and spices that brings that unmistakable Thai zing. We’re enhancing it with creamy coconut milk, which creates a rich and velvety sauce that beautifully compliments tender chunks of chicken and the slightly smoky chunks of eggplant. Surprising pops of flavor come from the aromatic basil and crisp sugar snap peas, turning this dish into a texture rhapsody.
A cheeky tip from me to you: don’t skimp on the garnish! A scattering of red chili slices not only adds a vibrant touch of color but also an extra kick for those who like it a bit spicy. It’s marvelous how a mere sprinkle can elevate a dish from delicious to absolutely divine.
And to all my fellow parents out there juggling a million and one things – this one’s a breeze when it comes to prep. The kids love helping out with tearing the basil and, under careful supervision, stirring the curry as it simmers to perfection.
Serve this aromatic beauty over a bed of steaming jasmine rice – the perfect vehicle for all that saucy goodness. It’s one of those dinners that leave the family quietly content and praising the chef – that’s you!
So, don your apron and get ready to immerse yourself in the art of Thai cooking. It’s a flavor-packed journey that I’m excited to share with you, and I can’t wait to hear all about your own culinary adventures with this dish.
Until our next gastronomic escapade, happy cooking, and even happier eating!
Cheers,
Al
Ingredients
– 400g boneless chicken thighs, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 3 tablespoons green curry paste
– 1 medium eggplant, diced into 1cm cubes
– 400ml coconut milk
– 200ml chicken stock
– 1 tablespoon fish sauce
– 1 teaspoon palm sugar (or brown sugar)
– 8 sweet basil leaves, torn
– 2 kaffir lime leaves, torn (optional)
– 1 red chili, thinly sliced (for garnish)
– 1 handful sugar snap peas, trimmed
– Salt to taste
– Steamed jasmine rice, to serve
Method
1. In a large frying pan or wok, heat the vegetable oil over medium heat. Add the green curry paste and stir-fry for 1-2 minutes until fragrant.
2. Turn the heat to medium-high and add the chicken pieces. Stir to coat with the curry paste and cook for 3-4 minutes, or until the outside of the chicken is seared and starting to brown.
3. Toss in the diced eggplant and stir-fry for an additional 3 minutes, allowing the eggplant to begin softening and absorb the curry flavors.
4. Pour in the coconut milk and chicken stock, bringing the mixture to a gentle boil. Reduce the heat to maintain a simmer and let the curry cook for 10-12 minutes, or until the chicken is thoroughly cooked and the eggplant is tender.
5. Stir in the fish sauce and palm sugar, adjusting the seasoning with salt as needed. Continue to simmer for another 2 minutes, allowing the flavors to combine.
6. Add the torn sweet basil leaves, kaffir lime leaves (if using), and sugar snap peas. Cook for another 2-3 minutes, until the peas are vibrant and tender-crisp.
7. Taste the curry and adjust the seasoning if necessary. Serve hot, garnished with red chili slices for an extra kick, alongside steamed jasmine rice.
