Thai
Thai - Curries
Aubergine Curry
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 400g chicken thigh, sliced
- • 300g Thai aubergines, halved
- • 3 tbsp green curry paste
- • 1 can (400ml) coconut milk
- • 2 tbsp fish sauce
- • 1 tbsp palm sugar
- • 4 kaffir lime leaves
- • 1 cup Thai basil leaves
Preparation Steps
1
Phase 1
Simmer the green curry paste in half the coconut milk until the oil rises and the paste is fragrant.
2
Phase 2
Add the chicken and coat it well in the paste.
3
Phase 3
Add the remaining coconut milk, fish sauce, and palm sugar; simmer for 10 minutes.
4
Phase 4
Add the aubergines and simmer for 8 minutes until soft and silky.
5
Phase 5
Add the kaffir lime leaves and Thai basil, stir, and serve with jasmine rice.