I chanced upon this dish from a book I borrowed from the library.
It would have been nice if I used boneless chicken thigh as recommended but unfortunately I couldn't find any when I went to the grocery :( Although, I am not an expert in Asian dishes, somehow I was glad this dish came out quite good.
Green Chicken Curry
recipe adapted from: 100 Quick Stir fry Recipes by Ken Hom
500 g boneless skinless chicken thigh, cut into 1 inch chunks
2 sticks of lemon grass (use the tender whitish center only, chopped finely)
1 and 1/2 tbsp oil
3 tbsp Thai green curry paste
3 tbsp finely chopped onion
2 tbsp finely chopped garlic
1 tbsp finely chopped ginger
2 tsp shredded lime zest
1 tbsp fish sauce
2 tsp sugar
200 g eggplant cut into chunks
400 ml coconut milk
fresh coriander leaves
fresh basil leaves
salt to taste
Heat a large frying pan until hot and add oil. Add green curry paste and stir fry for a few minutes. Add the chicken until it is coated with the paste.
Add the lemon grass,onion,garlic,ginger,lime zest,fish sauce, sugar and 1 tsp salt. Stir fry.
Add the eggplants and coconut milk and 1/4 cup water. Simmer in low heat until the chicken is thoroughly cooked. Add coriander leaves and basil leaves. Stir .