Thai-Type Curry

• All the stuff you hate on a strangers food blog

  It’s cold and I’ve been sick of Turkey and turkey-type foods. I needed something with spice and rice. So I made curry.

  VG- because I still don’t bang with eggplants.

  Putting rice in a cup and then dumping it on top makes it look a lot fancier than it should be.

  Don’t front on the palm sugar. It’s crucial.

• Ingredients

  • Boneless skinless thighs

  • Coconut milk

  • one of those small cans of curry paste (massaman or panang)

  • palm sugar

  • fish sauce

  • 2 medium shallots

  • 4 gloves of garlic

  • 1/2 red bell pepper

  • 6 medium thai eggplant

  • thai basil

  • cilantro

• Process

  1. Get a good fry on the shallots, like starting to turn color.

  2. add garlic, until you can smell it.

  3. Add the whole can of curry. Cook it until it changes color. Add the palm sugar here too but not too soon as it will burn.

  4. Coconut milk. All of it. Stir it to get any sticky bits off the bottom and the color starts to impart itself into the coconut milk from the curry paste.

  5. Add the chicken now. You’re basically going to braise it in the coconut/curry.

  6. After about 15/20 minutes at a simmer, add in the red bell pepper and quartered eggplants.

  7. Cook like 7.5 minutes and add 1/8 cup each of the cilantro and basil, and about 5 dashes of the fish sauce.

  8. Put it in a bowl. Top with some rice. and sprinkle some more herbs on there. Or don’t be fancy and just put it over rice. One things for sure. Rice totally smothered in curry is divine. Devine? Godly.