This mild, sweet curry paste gives great flavor to vegetarian curries and stir-frys. Panang Curry Paste’s light spice is perfect for beginners.
Curried Chicken and Eggplant
15 minutes to assemble
15 minutes to cook
Total time: 30 minutes
15 minutes to cook
Total time: 30 minutes
2 Servings
15 minutes to assemble
15 minutes to cook
Total time: 30 minutes
15 minutes to cook
Total time: 30 minutes
2 Servings
A Taste of Thai Panang Curry Paste infuses the chicken and eggplant with just the right amount of heat.
Ingredients
- 2 tablespoons oil
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 small eggplant, (about 1 lb), peeled and diced
- 1/2 lb boneless, skinless chicken breasts, diced
- 1 tablespoon A Taste of Thai Panang Curry Paste
- 1/4 cup chopped fresh basil
- Salt* and pepper
- Cooked A Taste of Thai Jasmine Rice
- *A Taste of Thai Fish Sauce can be substituted for salt
Directions
- In a large nonstick skillet, heat oil over a medium-high heat.
- Stir-fry garlic until golden.
- Add onion and eggplant and stir-fry until onion becomes soft.
- Add chicken and sauté until chicken is fully cooked.
- Add basil and Panang Curry Paste.
- Mix until curry paste is dissolved into all ingredients. Salt and pepper to taste.
- Serve over Jasmine Rice.
In This Recipe
The original, authentic Thai rice. Jasmine rice’s aromatic flavor and soft texture makes it the perfect addition to any meal.
Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.
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