Sunday, September 5, 2010

Recipe: Chicken w/ green or red curry (Kermit eggplant)

I was given this recipe by one of our New Bern Farmers Market customers. It uses the little green round eggplant (Kermit) that we grow. They were nice enough to copy the recipe and give me two ingredients that are hard to find. We have the nicest customers. This recipe comes from the "Thai Home-Cooking" book, 1985, by William Crawford & Kamolmal Pootaraksa, page 197-199, 74, 75.
Chicken w/ green curry (kermit eggplant)
In Thailand, this dish is make with tiny green Thai eggplant which contrubute color and crunchy bite of bitter flavor. {I didn't think it had any bitter flavor when we cooked this dish.} However, these are rarely available in the United States except where there is a large Thai community. {Thanks to our growing Burmese refugee immigrants we have started to grow this wonderful vegetable. Ehdoorah, our adopted, in our hearts daughter/sister helped us select our vegetable seeds to include vegetables close to what they grow in their culture.} To obtain a similar effect in color and texture, but not taste, substitute fresh green peas. {But try real hard to find some little round green eggplant.}

Serves 6 to 8
5 Kaffir lime leaves {Look for dried in Asain Markets}
1/4 c warm water
20 oz can bamboo shoots {This seems like a lot but its not.}
4 Serrano chilis
1-2 lb white or dark chicken pieces {cut bite size}
4 c thin coconut milk {use 1 can coconut milk & 1 can water}
1c coconut milk
1 recipe Green Curry {recipe to follow this one}
1/4 cup + 1 tbs fish sauce {Asian Market}
1/4 cup mint or basil leaves {we used basil, it was growing beautiful)}

1.Soak the Kaffir lime leaves in the warm water while preparing rest of the ingrients. Drain liquid from bamboo shoots, rinse and sliced in thin julienne strips, drain. Julienne serranos, it says to not cut our the seeds. {Use your judgement, I took the seeds out, but next time I will cut one up with the seeds.} Set aside.
2. Boil chicken and eggplant in the thin coconut milk about 10 min. Set aside when done. {I cut my eggplant in quarters.}
3. Heat wok or large satue pan, add 1/2 cup coconut milk. Stir constantly until the milk thickens, forms large bubbles and begins to turn a pale tan color. (Med to low heat)
4. Add green curry mixture and stir until mixture is almost dry.
5. Add remaining 1/2 cup coconut milk, stirring constantly until it it slightly thick, but not dry. Add bamboo shoots and fish sauce. {Okay, we were very hesitant to add the fish sauce. The smell is not prticularly refreshing. We added IT, do not skip, go find some fish sauce!} Stir quickly to mix all the ingredients throughly. Add the Kaffir lime leaves, chilis, and basil.
5. Add curry mixture from step 5 to chicken and thin coconut milk and bring to a boil. Remove from heat serve with rice.  {Put your rice on first to be cooking while you make this meal.}

Green Curry {Chop everything for both recipes, while the chicken is boiling make the curry}
Makes 1/4 cup (1/2 if ground with water) {I used my food processor or you could use a blender}
2 pieces of Kah {This was one of the ingredients from my customers/ check Asian Market for this ingredient, soak kah in warm water 15 min}
2 pieces of Kaffir lime rind
1/4 c warm water
7 Serrano chilies
1 stalk lemon grass, bottom 6 inches only
1/4 c fine chopped coriander root {This I couldn't find so we omitted it}
1/4 c fine chopped onion {we used Mattamuskeet Sweet Onions)
2 Tbs. finely chopped garlic
1 tsp shrimp paste
1. Soak kah & Kaffir lime rind in warm water (15min). Drain before using, discard soaking water.
2.Remove stems and or seeds (depending on how hot your want it) from chilis and cho finely. Chop kah, Kaffir lime rind and lemon grass finely. Add remaining ingredients and pound or grind to an almost smooth paste in a mortar or blender. If using a blender you may need to add a little water to aid in grinding. {we used a food processor}
Hope you enjoy this we sure did. Now some pictures.

Kermit Eggplant, coconut milk, fish sauce, bamboo shoots, serrano peppers, basil, Kaffir lime leaves

minced garlic, lime rind, lemon grass, shrimp paste, onion

Yum, Yum ready to eat!!

1 comment:

  1. Wow, does that look delicious! Terrific photos and instruction. I'll have to try the dish with our regular eggplant and grow those cute little Kermits next year.

    Love the blog! Hope you're having a terrific growing season. Our best to all of you- miss you!