Thai Curry with Chicken & Eggplant



Ingredients:


34 Japanese eggplants cit in thick slices

1 lb boneless chicken cut in small pieces

1 bunch coriander chopped

6-8 garlic cloves sliced

1 tbsp Ginger

1 onion sliced

1 jalapeño chopped

Soy sauce to taste. I used 2 tsp

1 stalk lemon grass cut into 3 big pieces

1 can coconut milk

Juice of 1 lime

1 can Maseri Penang curry paste

Method:

Heat oil in a wok and add onions, garlic, lemongrass and jalapeño and cook till onions are translucent. Put the chicken and coriander in and cook it for a few minutes. Now put the Penang paste in and cook. Pour in your coconut milk and let the flavors marry. Lower your heat and let the curry simmer for 15 min. Squeeze the lime juice on top and stir. Take out the stalks of lemongrass and discard. Garnish with coriander and serve with rice. Take a picture and tag me. Your recreations give me inspiration to come up with new delicious ideas for you’ll to try