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.
work or large skillet
- 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
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.
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