Thursday, May 10, 2012
"Quick Red Chicken Curry" made with small rounded eggplants, and a mixture of chicken breasts and thighs, made with homemade "Red Curry Paste" from "Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia" by Jeffrey Alford and Naomi Duguid. I left out the coriander roots from the red curry paste because I couldn't find any. Served with Thai Jasmine rice.
If you add eggplants to curry, then I suggest cutting off the stems. They look cute on the eggplants, but once the eggplant cooks and gets mushy, the stems will fall off, and into the curry. It also is easier to eat this dish, if you don't have to cut off the stems from the eggplants.