The next dish in our High Heel Gourmet-inspired Thai feast was this simple but oh so tasty stir-fried chicken and eggplant with red curry paste. This was actually one of the tastiest Thai dishes I have prepared so far. The eggplant soaks up the curry flavor and it all works beautifully together. Making our own Thai curry paste from scratch really paid off with this recipe. The Kaeng Pa curry paste used in this recipe is enriched with cumin and coriander.
As usual, I used boneless and skinless chicken thigh meat instead of chicken breast, as it has more flavor and is more juicy. If you can’t find Chinese eggplant, according to Miranti you can also make this with regular eggplant.
500 grams (1.1 lb) boneless skinless chicken thigh meat
800 grams (1.8 lb) Chinese eggplant
3 Tbsp Kaeng Kua red curry paste
1 Tbsp ground coriander
1 tsp ground cumin
4 Tbsp fish sauce
1 Tbsp sugar
1 Tbsp kaffir lime leaves, chiffonaded
40 grams Thai basil, leaves picked
3 Tbsp coconut oil
120 ml (1/2 cup) thin coconut milk (or water)
If you already have 3 tablespoons of Kaeng Kua Thai red curry paste, you can change it into Kaeng Pa by adding a tablespoon of ground coriander and a teaspoon of ground cumin…
…and stirring it in. For best results, toast coriander and cumin seeds, and grind them yourself. Officially, Kaeng Pa curry paste (also known as ‘jungle’ curry paste) is supposed to have a more coarse texture, but since I already had the Kaeng Kua I did it like this.
Add a tablespoon of chiffonaded kaffir lime leaves, stir-fry briefly, then turn off the heat and add the leaves of 40 grams of Thai basil. Stir to incorporate. Season to taste with palm sugar (about a tablespoon) and fish sauce (about a tablespoon).
We enjoyed this with a full-bodied, dry but aromatic gewurztraminer from Alto Adige in Italy.
Swordfish combines well with an Italian marinade called Salmoriglio, consisting of extra virgin olive oil, parsley, and lemon juice.