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chicken & eggplant panang curry with rice chips

March 3, 2020 by Lovoni | Leave a Comment

Chicken & Eggplant Panang Curry with Rice Chips using store-bought curry paste makes this an easy, throw-together weeknight meal. With its origins hailing from Malaysia, or Thailand (although Penang is just off the coast of Malaysia), this curry is creamy, a little feisty & loaded with those hedonistic South East Asian flavors that are both comforting & vibrant. Did I mention the giant rice chips served with the curry?

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chicken & eggplant panang curry with rice chips
chicken & eggplant panang curry with rice chips

I grilled the eggplant slices & the chicken before adding them to the curry. Now, you don’t have to do this but I think it looks nice & adds a subtle smokiness. Feel free to skip this step if you’re in a hurry or you just can’t be bothered. It happens to us all.

chicken & eggplant panang curry with rice chips

Thai basil is available in some grocery stores, green grocers, farmers markets & Asian markets, which is where I buy mine. It’s also as easy AF to grow. Use your bog-standard basil if you can’t find it but know Thai basil has a unique taste & fragrance unlike that of your garden variety basil. For the curry paste I use Mae Ploy Panang curry paste. You can buy it online or from an Asian market. I think it’s the best.

chicken & eggplant panang curry with rice chips

Indian cuisine has pappadums (why they’ve never gained popularity in the US is beyond me; they need to). Pappadums (spelled a multitude of ways) are made from lentil flour & when cooked they puff & become like a big crunchy chips. They’re delicious. So good in fact I had a whole layer of them packed in my suitcase I brought back to the US from my recent trip home to Australia. You know the rice wrappers used for the fresh spring rolls in Vietnamese & Thai restaurants? Well that’s what I used for these big rice chips. Rice wrappers cook for a nano second in hot oil or they can be microwaved about a minute – this also puffs them & makes them crisp – just not as well as the hot oil. Still, microwaving is quick & easy with no messy oil. They make a perfect crunchy element to accompany the curry. They’re like South East Asia’s answer to pappadums.

Massamum Beef Curry is another Thai/Malaysian favorite of mine & is perfect for this cooler weather. Or if you’re looking for something for the grill – Satay Lemongrass Chicken Skewers are delicious with their vibrant Thai flavor.

Make sure to serve Chicken & Eggplant Panang Curry with Rice Chips spooned over steamed jasmine rice. You definitely want the fragrance of jasmine rice to accompany any South East Asian dishes. This is me, signing off from a tiny rural town in Indiana, Midwest USA where it’s about as far removed from exotic Asian food as you can get. Unless of course you count the Chinese take-out in the next town : ) Toodles, Lovoni xo

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chicken & eggplant panang curry with rice chips

Cooking the chicken & eggplant first on a grill pan, makes the curry look even better & gives a subtle smokiness to the dish. If that sounds like too much work, scrap this step & brown the eggplant & chicken in batches in a wok or large skillet – whatever you’re cooking the curry in. Using a store-bought curry paste speeds up the prep of this delicious creamy curry from South-East Asia. I bought my panang curry paste from an Asian market but it can also purchased online. The brand I use is Mae Ploy (link in the post). Use whatever eggplant is available to you.
Prep Time20 mins
20 mins
Total Time40 mins
Course: Main Course
Cuisine: South East Asian
Keyword: Panang Curry, Penang Curry, Thai Curry
Servings: 4
Calories: 587kcal
Author: Lovoni Walker

Equipment

  • grill pan
  • work or large skillet

Ingredients

US Customary – Metric
  • 3 to 4 Japanese eggplants, cut into 1/2-inch thick slices about 20 oz (aubergine)
  • coconut or peanut oil, plus 1 tablespoon extra (could also use canola oil)
  • salt & pepper
  • 1 lb skinless, boneless chicken thighs (about 3 to 4)
  • 4 garlic cloves, crushed
  • 1 tablespoon finely grated ginger
  • 1/3 cup Panang curry paste I used Mae Ploy brand
  • 14 oz can coconut milk not low fat
  • 1/2 cup chicken broth
  • 3 tablespoons grated palm sugar or brown sugar
  • 2 tablespoons fish sauce
  • 4 round rice paper wrappers for the chips
  • 1/2 cup packed Thai basil leaves, plus extra for garnish
  • 2 tablespoons fresh lime juice
  • 1/3 cup toasted cashews, chopped
  • steamed jasmine rice to serve, optional

Instructions

  • Toss eggplant slices with a little oil, salt & pepper. Cook in a hot grill pan for 3 minutes each side or until softened & grill marks appear; set aside. (If you’re using larger eggplants, cut each slice into quarters after cooking.)
  • Lightly coat the chicken in oil. Cook in hot grill pan for 5 minutes each side until browned. Chop the chicken into cubes.
  • Heat 1 tablespoon of extra oil in a large wok or frying pan over medium heat. Add the garlic & ginger. Cook for 30 seconds until fragrant. Add curry paste; stir for 30 seconds until fragrant.
  • Add coconut milk, broth, sugar, fish sauce & chicken. Bring to a simmer. Simmer uncovered for 5 minutes until thickened slightly.
  • While the chicken is cooking, microwave rice rounds, one at a time, for 50 seconds on high until puffed & crisp. If they’re not completely puffed, turn & microwave another 20 to 30 seconds.
  • Add the eggplant to the curry; stir. Cook for 2 or 3 minutes until the eggplant is hot.
  • Add the basil leaves & lime juice; stir to combine.
  • Sprinkle the cashews & extra basil leaves over the curry. Serve with rice, lime wedges & rice chips.

Nutrition

Calories: 587kcal | Carbohydrates: 42g | Protein: 31g | Fat: 35g | Saturated Fat: 24g | Cholesterol: 109mg | Sodium: 1063mg | Potassium: 1084mg | Fiber: 9g | Sugar: 18g | Vitamin A: 3330IU | Vitamin C: 14mg | Calcium: 96mg | Iron: 5mg

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  • Warm Grilled Veggie Cous Cous SaladWarm Grilled Veggie Cous Cous Salad
  • hot & smoky baba ghanoushhot & smoky baba ghanoush
  • roasted pumpkin & cauliflower Thai red curryroasted pumpkin & cauliflower Thai red curry
  • moroccan-style lamb & grilled eggplantmoroccan-style lamb & grilled eggplant
  • lemon curdlemon curd
  • crunchy festive spiced nutscrunchy festive spiced nuts
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Filed Under: Asian Inspired, Chicken & Other Birds, Curries & such, featured, Mains Tagged With: chicken curry, eggplant, malaysian curry, panang curry, thai curry

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Well hello there…

I’m Lovoni – food stylist, cookbook author, once-upon-a-time TV cooking show host, food photographer, gypsy & serial dieter. Really, I’m just greedy with a passion for good food, made right. I believe wholesome food is something to take pleasure in without guilt. I love simple living, whimsy & adventures.

 

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I purged many of my cookbooks recently. I’m replacing some with cookbooks I want to cook from and will make a point of using. Beth from @oldetymemarketplace along with @downshilohroad & @myrustichouse have started a fun hashtag to encourage us to make & share recipes from our cookbooks #friendswhocookwithabook 
It’d be such fun if you joined along. I know we all have those cookbooks that sit collecting dust. Well time to use them or pitch them. Or treat yourself & buy some new ones. Finding recipes online is convenient but never the same as holding a gorgeous cookbook in your hands. 
If like me you love mustard I urge you to try this mustard recipe. It’s divine. 

https://freshhunger.com/2021/01/12/finnish-mustard/

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Here’s the link to this vibrant recipe. I really enjoyed it for dinner last night & last week. Serve it up with some steamed jasmine rice. So good.

https://freshhunger.com/2021/01/06/sweet-chili-miso-salmon/
.
.
.
.
.
#freshstart #freshhunger #freshveggies #salmon #miso #chilisauce #wholesome #vibrant #dietsdontwork #stopdieting #onmytable #inmykitchen
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https://freshhunger.com/2021/01/16/armenian-nutmeg-cake/
.
.
.
#freshhunger #lovoni #armeniannutmegcake #nutmeg #spice #instabaking #baking #onmytable #inmykitchen #baking #buttery #delicious
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https://freshhunger.com/2021/01/13/broccoli-and-loaded-potato-soup/
.
.
.
.
.
#soupweather #freshhunger #getcozy #potatoes #loadedbakedpotato #lovepotatoes #soupweather #whatsforlunch #onmytable #inmykitchen #broccoli
Finnish Mustard - move over every other mustard I’ve ever loved, this is my new favourite. The recipe is an adaptation of @tessakiros from #fallingcloudberries a cookbook I highly recommend. If a mustard can be decadent then this is it. It’s also so simple to make. 
I purged many of my cookbooks recently. I’m replacing some with cookbooks I want to cook from and will make a point of using. Beth from @oldetymemarketplace along with @downshilohroad & @myrustichouse have started a fun hashtag to encourage us to make & share recipes from our cookbooks #friendswhocookwithabook 
It’d be such fun if you joined along. I know we all have those cookbooks that sit collecting dust. Well time to use them or pitch them. Or treat yourself & buy some new ones. Finding recipes online is convenient but never the same as holding a gorgeous cookbook in your hands. 
If like me you love mustard I urge you to try this mustard recipe. It’s divine. 

https://freshhunger.com/2021/01/12/finnish-mustard/

.
.
.
#mustard #madefromscratch #hotmustard #colmansmustard #colmans #condiment #onmytable #inmykitchen #freshhunger #lovoni #feedfeed @thefeedfeed #foodstylist #cookbookauthor #recipewriter #foodphotographer
QUICK & EASY TIRAMISU - a quick word to anyone who QUICK & EASY TIRAMISU - a quick word to anyone who has to add whipped cream to a recipe that’s having its pic taken - never use canned cream. You know the shit in a can I’m talking about?! That stuff breaks down quickly & is total crap. You need to whip the cream yourself and, you need to stabilize it with some powdered sugar. And don’t over whip the cream. Whip 1 1/2 cups of heavy cream in a cold bowl until it’s starting to thicken, add about 1/3 - 1/2 cup powdered sugar, whip until soft peaks form & then you can make great swirls, dollops or pipe it & it’ll behave & stay looking good to have its pic taken. Perfect swirls & dollops = pretty pics. 

Meanwhile, here’s the recipe for this yummy & really easy to make dessert. 

https://freshhunger.com/2020/11/21/quick-and-easy-tiramisu/

.
.
.
.
.
#foodstyling #foodstylist #foodstyingtips #whippedcream #swirls #chocolate #tiramisu #desserts #creamy #creamydessert #onmytable #inmykitchen #lovoni #freshhunger
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https://freshhunger.com/2021/01/08/slow-cooked-miso-beef-with-noodles/
~
Happy Friday. Stay warm xo 😘 
.
.
.
#miso #slowcooker #slowfood #beef #beefstew #beefbroth #lomein #noodles #slurp #freshhunger #lovoni  #wholesome #shiitake #bokchoy #onmytable
SWEET CHILI MISO SALMON & STIR-FRIED VEGGIES - who SWEET CHILI MISO SALMON & STIR-FRIED VEGGIES - who made new year’s resolution to go on a diet? God I’ve been on so many bloody diets. They work of course, as long as one stays on diet of choice. Kudos to those who do. As a mere mortal & coupled with my recipe testing, writing, styling & such I can’t, nor do I want to, eliminate whole food groups from my diet. I fail miserably at it. Then I beat myself up. And the vicious cycle goes around & around. My health - physical & mental & business are my main focuses this year. Diets are kicked to the curb along with negative self-talk. Enough already.  Wholesome foods, moving my body with exercise that makes me happy & I want to do is key. Who else feels the same? 
Here’s the link to this vibrant recipe. I really enjoyed it for dinner last night & last week. Serve it up with some steamed jasmine rice. So good.

https://freshhunger.com/2021/01/06/sweet-chili-miso-salmon/
.
.
.
.
.
#freshstart #freshhunger #freshveggies #salmon #miso #chilisauce #wholesome #vibrant #dietsdontwork #stopdieting #onmytable #inmykitchen

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