Most of you probably know that I’m currently enrolled in the Culinary Arts Program at a local university, which I have completely and totally loved!
This block I’m in the Professional Kitchen with Chef Todd, he’s been really great and I’m learing so much. For our class we run a restaurant called Forte and have seatings every thursday and friday nights. Each week is a different International Cuisine which is super cool to learn the rich culture and history that makes up each of the areas we study.
Our first week was Southeast Asian and the recipe I’m sharing today is the one that I helped prepare and cook. The photo below is some of the delicious dishes that were on the menu and a photo of me and my adorable daughter, Kate. She and a friend came in and ate with us which was really fun!
Green Chicken Curry with Thai Eggplants is a delicious recipe and pretty simple to make too- which is always nice 🙂
Two of my very good friends also came in to eat- I’m so grateful to have been blessed with amazing family and friends that love and support me…
- 2 tablespoons vegetable oil
- 1 tablespoons Green Curry Paste, Mae ploy brand is good (taste as you go to get the heat you desire)
- 1 Jalepeno pepper, Seeded and minced
- 1 tablespoon ginger or Galagal, minced
- 1 1/2 pounds chicken breast, boneless skinless cubed 1/2 inches
- 2 cups coconut milk
- 1 1/2 cups chicken stock
- 1 tablespoons palm sugar, or brown sugar
- 1 tablespoons fish sauce
- 1/2 teaspoon salt
- 1 teaspoon blk pepper
- 2 each kaffir lime leaves, sliced very thin
- 4 each Thai Eggplant, cubed 1/2 to 3/4 inch
- 4 cups prepared rice
- Heat the oil in a large sauce pan over medium high heat.
- Add the curry paste, jalepeno, and ginger; cook, stiring for 2 minutes.
- Add the chicken for 1 minute stirring.
- Remove chicken and reserve covered to keep warm.
- Stir in the coconut milk, chicken stock, palm sugar, fish sauce, black pepper, and salt until blended.
- Add the lime leaves and eggplants.
- Cook, simmering, until the eggplant is soft and the flavors are well blended; about 8 to 10 minutes.
- Low and slow do not evaporate too much of the liquid.
- If so add some stock or coconut milk or even water to recreate a good consistancy.
- Add the chicken back into the curry about the last 2 minutes and simmer until just cooked.
- Serve with rice.
Amount Per Serving: Calories: 683Total Fat: 27gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 98mgSodium: 681mgCarbohydrates: 71gFiber: 10gSugar: 16gProtein: 44g
I love everything I’ve learned in Culinary School and it’s been so fun sharing this journey of mine with all of you- thank you for coming to visit me!
I love y’all and feel so very blessed to have this wonderful space to share and grow and become good friends with you.
I hope you have a really awesome Monday!