John Myers
Ingredients for 4 servings:
- 700 g chicken breasts in small pieces
- ½ liter coconut milk
- 10 small eggplants (Thai)
- 2 onions, finely chopped
- 4 tbsp curry paste, red
- Oil (sesame oil)
- ½ bunch basil (Thai)
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Original recipe from Thailand
Sauté the onion in a wok in a little sesame oil until translucent. Mix half of the coconut milk with the curry paste, deglaze the onion with it, and bring to a boil. Add the rest of the coconut milk, heat through, and add the chicken (or beef or shrimp), simmering. Add the Thai eggplants and simmer with the lid on. 5 minutes before serving, add the Thai basil (the whole leaves, don’t chop them) and let it cook. I always serve it with jasmine rice. This is the original Thai version! Thai eggplants are hard to come by here and sometimes quite expensive. You can also use zucchini or mushrooms; they taste delicious too. If the red curry paste is too spicy for you, you can use the yellow or green ones instead; they are not as spicy.
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