This is a modified version of a recipe from a Thai cookbook I borrowed from the library several years ago. I have no idea how close it is to the original recipe, and every time I make it it’s a little different. 😉
It’s my favorite eggplant stand-bye recipe, apart from ratatouille. Even though you have to heat the house up a little for this, it’s a great way to use eggplant and basil that are ripe in the garden about now. And it’s delicious enough to be totally worth it!
I’m still using a batch of green curry paste from the freezer that I made when there was a bumper crop of green chilies a year or two ago. If you’re not familiar with curry paste, it’s very different from curry powder. You can buy small jars of it in the international aisle of most grocery stores, and it will keep in the fridge for a long time.
- 1 cup jasmine rice (uncooked)
- 1 can coconut milk (about 15 oz)
- 4 teaspoons green curry paste
- 1 lb chicken breast, cut up into chunks
- 1 Tablespoon oyster sauce
- 1-2 Tablespoon sweet chili sauce (optional)
- 1 1/3 cups eggplant, cubed
- 1/4 cup basil leaves (dried basil can also be used)
- Cook the jasmine rice according to the package directions. (Probably 1 1/2 cups water to 1 cup rice, brought to a boil, stirred well, covered and left to simmer over LOW heat for 20 minutes.)
- Pour half of the coconut milk into a heavy skillet or saucepan. Heat it over medium heat and stir in the curry paste.
- Add the chicken and cook, stirring occasionally, until it changes color.
- Add the rest of the coconut milk, the oyster sauce and the chili sauce.
- Bring to a boil and stir in the eggplant.
- Turn heat down to medium and simmer, stirring occasionally, until the eggplant and chicken are cooked.
- Add the basil and serve over the rice.