Green Chicken Curry With Aubergines (eggplant)

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 150 g aubergines (use the small variety preferably the green ones)
• 2 tablespoons oil (or less)
• 6 tablespoons green curry paste (i use my thai green curry paste gone greener!)
• 400 g chicken, cut into bite sized cubes
• 2 cups coconut milk
• 2 tablespoons fish sauce (i used soy sauce)
• 2 -3 lemon leaves (use grated lemon rind if you do not get lemon leaves)
• 1 teaspoon sugar (jaggery)
• 1 teaspoon salt
• 10 -12 basil leaves, plus extra
• basil leaves, for garnish
• 2 -3 green chilies or 2 -3 red chilies, slit long,for garnish (optional)

Recipe

• 1 cut the aubergines into halves or chunks depending on the size.
• 2 heat oil in a vessel.
• 3 saute the green curry paste for 3 minutes on high flame.
• 4 add the chicken pcs and saute for 3 minutes more.
• 5 now lower the heat and add 1 cup coconut milk.
• 6 simmer till chicken is almost done.
• 7 add salt, sugar,basil, fish sauce, lemon leaves, brinjal and the remaining coconut milk.
• 8 boil.
• 9 cover and simmer till the brinjals and the chicken are well cooked.
• 10 garnish with the chillies and the basil.