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We hope you got insight from reading it, now let’s go back to kanya's chicken and eggplants curry recipe. To cook kanya's chicken and eggplants curry you need 13 ingredients and 4 steps. Here is how you achieve it.

The ingredients needed to make Kanya's Chicken and Eggplants Curry:

1. Use 200 grams of minced chicken.
2. Prepare 1 large of eggplant.
3. Prepare 1/2 tbsp of thai red curry paste.
4. Prepare 150 ml of coconut milk.
5. Use 4 clove of garlic.
6. Get 4 of kaffir lime leaves.
7. Prepare 1/2 of onion /chopped.
8. Provide 1 of fresh chili sliced.
9. Use 1 bunch of sweet basils.
10. Get 1 of salt to taste.
11. Take 1/2 tsp of each,sugar and palm sugar.
12. Get 1 of alluminium foil to bake shells.
13. Take 1 of optional parmesan cheese for topping.

Steps to make Kanya's Chicken and Eggplants Curry:

1. The ingredients,and steps is the same as usual red curry,this recipe is the idea to my personnel favorite,i will post the authentic one later ..start from cut half eggplant to make shells,scoop out the flesh,chop flesh and soak in water,then cover shells with foil,bring to bake until soft,i baked at 200c,5mins.
2. Stir red curry paste in sauce pan with little coconut milk until fragrance,add finely chopped onion,kaffir lime leaves,garlic,add little coconut milk ,keep stiring until paste is shinny,reddish.
3. Add chicken,stir until no longer pink,add coconut milk,add eggplant ,seasoning,let it simmer,stir occasionly until almost get dry ,add basils,stir again and heat off.
4. Stuff curry into shells,top with cheese ,sliced pepper,and sweet basils,bake until lighty brown,or cheese melt,serve hot with steamed jasmine rice..hope you enjoy making this :).

My eggplant not-loving handsome man declared his love for eggplant curry. Before you get busy (but not actually busy cause it's so easy) making the sauce for the eggplant curry, you're going to do two little things This traditional Burmese Eggplant Curry is made without coconut milk. The eggplant stuffing / curry sauce base is made from finely Eggplants – When we first cooked this in Myanmar we used long thin eggplants similar to Chinese/Japanese eggplant varieties. Add eggplant and stir-fry until skin becomes lightly brown and blistered. Creamy & packed with flavor Thai green curry made from homemade green curry paste.

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