1 large asian/chinese eggplant (local asian grocery store), thinly sliced

1 C. chopped scallions

1 tsp. Thai yellow curry paste

1 tsp. sesame oil

1/2 tsp. salt

1/2 tsp. black ground pepper

1 T. fish sauce

1/2 tsp. granulated sugar

1 1/2 C. coconut milk

1/2 C. water (optional)

Juice of 1/2 lime

2 T. canola oil for cooking

 

Let chicken marinate in salt, pepper and sesame oil for half an hour, at room temperature.  Heat 1 T. canola oil in wok, on high heat. Throw in the sliced eggplant and stir-fry until eggplant is golden brown and soft. Add more oil if necessary, as eggplant tends to absorb oil very quickly. Put aside eggplant.  Heat remaining T. of canola oil in the same wok, on high heat. Throw in the Thai curry paste, scallions and fish sauce. The wok will be smokey, so stir ingredients quickly so that it doesn’t burn. Immediately throw in the chicken and stir fry until the chicken starts to brown but the meat is not entirely cooked (still pink in the middle – later on, the sauce will cook the chicken until tender).  While stirring the chicken, add in the sugar and the coconut milk. Stir until bubbly and add in the water if you want a thinner sauce (coconut milk tends to thicken when cooked with other ingredients). Throw in the eggplants and stir until all ingredients are well incorporated. Add in the lime juice, turn off the heat and mix for about 2 minutes. The lime will lighten up the taste (from the heaviness of the cream and the greasiness of the fried eggplant).  Serve with steamed white jasmine or basmati rice.

 

 

Yield:

Calories:

Fat:

Fiber: