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Kanya's Chicken and Eggplants Curry
Kanya's Chicken and Eggplants Curry

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Fish is probably the healthiest food you can ingest. You probably be aware of this since you’ve likely been told to ensure that you consume fish at least a couple of times a week. This is especially true if you’ve got heart problems or if your heart is unhealthy. Fact: Fish is loaded with Omega 3’s which work to process cholesterol and turn it into healthy energy. Try consuming fish at least two times every week.

There are lots of foods you will find that that are great for your body. It’s true that everything brought up in this article can help your body in many ways. These foods are especially great for the heart, however. Try incorporating these foods in your diet regularly. Your heart is going to be a lot healthier if you do!

We hope you got benefit from reading it, now let’s go back to kanya's chicken and eggplants curry recipe. You can cook kanya's chicken and eggplants curry using 13 ingredients and 4 steps. Here is how you do it.

The ingredients needed to cook Kanya's Chicken and Eggplants Curry:
  1. Provide 200 grams minced chicken
  2. Use 1 large eggplant
  3. Take 1/2 tbsp thai red curry paste
  4. Provide 150 ml coconut milk
  5. You need 4 clove garlic
  6. Get 4 kaffir lime leaves
  7. Use 1/2 onion /chopped
  8. You need 1 fresh chili sliced
  9. Take 1 bunch sweet basils
  10. Take 1 salt to taste
  11. Use 1/2 tsp each,sugar and palm sugar
  12. You need 1 alluminium foil to bake shells
  13. Take 1 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 :)

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