Thai Chicken and Eggplant Recipe
Tonight for dinner we had Thai Chicken and Eggplant. Below is the recipe taken from Women's Weekly Thai Cooking. I made a few adjustments to it which will be in italics. I halved this recipe as there are only two of us.
2 cups coarsely chopped fresh coriander leaves.
1 stalk dried lemon grass.
1 tablespoon finely grated lime rind.
2 tablespoons lime juice
2 tablespoons grated fresh ginger
1 tablespoon ground turmeric
1 tablespoon ground coriander
1 tablespoon ground cumin
1/3 cup rapeseed oil
700g single chicken breast fillets, sliced thinly
three green onions sliced
3 cups bean sprouts
hand full of green beans
1 tablespoon peanut butter
Blend or process fresh coriander, rind, juice, ginger, turmeric, ground coriander, and cumin with 1/2 of the oil until the mixture forms a paste.
Combine chicken in large bowl with coriander paste; mix well.
Discard stem from eggplant; stir-fry chopped eggplants in dry heated wok or large frying pan for 2 minutes, remove from wok. Heat remaining oil in same wok; stir-fry chicken mixture and onion, in batches, until chicken is cooked through. Add the crushed lemon grass stalk.
Return chicken to work with eggplant, green beans, tablespoon peanut butter and stir-fry 2 minutes. Add sprouts tossing until they are just wilted.
Serve on a bed of thai jasmine rice.