Kanya's Chicken and Eggplants Curry
Kanya's Chicken and Eggplants Curry

Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, kanya's chicken and eggplants curry. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Kanya's Chicken and Eggplants Curry is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Kanya's Chicken and Eggplants Curry is something which I have loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook kanya's chicken and eggplants curry using 13 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Kanya's Chicken and Eggplants Curry:
  1. Make ready 200 grams minced chicken
  2. Make ready 1 large eggplant
  3. Prepare 1/2 tbsp thai red curry paste
  4. Make ready 150 ml coconut milk
  5. Make ready 4 clove garlic
  6. Prepare 4 kaffir lime leaves
  7. Take 1/2 onion /chopped
  8. Prepare 1 fresh chili sliced
  9. Get 1 bunch sweet basils
  10. Get 1 salt to taste
  11. Make ready 1/2 tsp each,sugar and palm sugar
  12. Make ready 1 alluminium foil to bake shells
  13. Take 1 optional parmesan cheese for topping
Instructions to make Kanya's Chicken and Eggplants Curry:
  1. 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
  2. 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
  3. 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
  4. 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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