Green Curry Chicken

[kansasgirl]

This is awesome!

Green Curry Chicken
1 lb Chicken, breasts and thighs, skinless and boneless
2 Chicken thighs
1/2 c Coconut cream
1/4 c Green curry paste (more or less to taste)
3 c Coconut milk
1 1/2 c Diced eggplant
2 tb Fish sauce
1 tb Brown sugar
1 ts Cilantro leaves, fresh, chopped finely
1/2 c Basil leaves, fresh, chopped finely
3 Red chilis (serrano or Thai bird chilis), chopped finely

1.Cut the chicken into large, bite sized pieces, and set aside.
2.In a medium, heavy bottomed saucepan, warm the coconut cream over a medium heat until it boils gently. Adjust the heat to maintain a gentle boil and cook for 6-8 minutes, stirring occasionally.
3.When there are tiny pools of oil glistening on the surface add the curry paste and stir to dissolve it into the coconut cream. Continue cooking for 1-2 minutes, until the curry paste is fragrant.
4.Add the chicken pieces and stir fry for 1-2 minutes to coat them evenly with the paste. Cook for about 2 minutes. Increase the heat and add the coconut milk, eggplant, fish sauce, sugar and salt and stir well.
5.Stir in the coriander, adjust the heat to maintain a gentle active boil and cook for 8-10 minutes, stirring occasionally. Taste and adjust the seasoning with a little more fish sauce, sugar, or curry paste.
6.When the chicken is done, and the eggplant is just tender, remove from the heat and transfer to a serving bowl. Scatter basil leaves, chopped chilis and coriander on the top. Serve warm with steamed rice.