Golf-ball-size green Thai eggplant look a bit like green zebra tomatoes and have a bitter edge. In this curry, that bitterness is balanced lend a slightly by sweet pineapple and the spicy green curry paste.
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In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. It will get very thick and shiny and may or may not separate; either is fine.
Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Whisk in the broth, sugar, fish sauce, and remaining coconut milk. Bring to a simmer over medium-high heat.
Add the chicken, eggplant, and whole lime leaves and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the button mushrooms and continue to simmer. After another 2 minutes, add the pineapple and cherry tomatoes and simmer until everything is tender and cooked through, about 1 minute more.
Remove the curry from the heat. Season to taste with more sugar and fish sauce, and stir in the basil. Transfer to a serving bowl (or serve right out of the pot). Remove the lime leaves or tell your guests to eat around them. Garnish with a drizzle of coconut milk.
This was super easy and scrumptious. Husband had two huge servings, which never happens, he's so picky! I can see varying the veg/protein on this. Served with cilantro rice...mmmm!
This recipe was easy and very delicious. I added red pepper and was very satisfied by how easy and tasty the meal was.
The easiest and the best combination of the thai curry, ingredients can be changed, but just the curry itself (without ingredients) deserve 10 stars.THANK YOU!
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