Chicken and Roasted Eggplant in Red Curry Sauce – Gkaeng Ped Gkai

Ingredients

◦ 1 lb. boneless chicken
◦ 2.3 eggplants in Asia (Thailand, Japanese, Chinese or Filipino)
◦ 2 cups, or 1 can coconut milk
◦ 2-3 tablespoons. red curry
◦ Fish Sauce (Nahm bplah) to the desired salinity
◦ 1-2 teaspoons. Palm or coconut sugar
◦ kaffir lime leaves 2
◦ desired slices of salami
◦ 1 cup fresh Thai basil and sweet flowers,


Cut chicken of all visible fat and, if desired, leaving the skin. Court against the muscle into pieces the size of a bit. Reserve.


Eggplant may be baked a few hours or a day too soon. Prick with a fork was introduced in some places and grilled over charcoal mesquite hot with a handful of wet mesquite chips. Eggplant Kettle BBQ smoke, turning occasionally, until soft and lightly charred skin sometimes. Removal of sweat and a brown paper bag of charcoal for a few minutes. Then remove half of the thin film on the surface of the skin and cut into 1 1/2- to 2 inches, and each segment length.

(Eggplant may also be roasted directly on fire by a pair of tweezers to add through the flame of a gas burner until soft and partially burned. It can also be grilled. Meanwhile, toast Mesquite is a wonderful smoky flavor curry).


If using coconut milk shake in a can, not power before opening, so that the cream remains on top. Nearly 2 / 3 to 1 cup of cream in a medium saucepan. (If you make your own coconut milk, use cream of the fire first pressing of coconut for this step.) Over medium to high and reduce until cream is smooth and bubbly and the oil starts to separate. Add curry and fry the release of 3 to 5 minutes for the cream aromas and flavors. Then add the remaining milk.


Bring to a boil, stirring all-curry sauce, mix until a smooth batter. Season with fish sauce to taste and balance with enough palm sugar to produce a wide range of spices and flavors of herbs, a touch of sweetness on the back of the tongue. Add the chicken mixture and sauce to boil again. Then reduce heat and simmer 10 minutes or until the chicken is almost cooked.


Add the roasted eggplant, kaffir lime slices and pepper to taste for extra warmth. Boil a few minutes to heat and cook the eggplant to the tenderness of your desires. Stir in basil and stir until leaves are wilted. Spoon chicken, eggplant and sauce in a bowl and serve with a simple rice.