Sawasdee
As some of my loyal readers know by now, my husband JS and I have a very special connection with Thailand, Bangkok in particular, which started way back in 2002.
We used to fly over nearly every year a couple of times spending each time up to a whole month just relaxing, seeing friends etc. and enjoying their food and culture.
Over the years we have visited many restaurants in this vibrant city and yes, we too have at least a couple which are our absolute favourites, one of which is the famous “BLUE ELEPHANT RESTAURANT” at 233 South Sathorn Road, Kwaeng Yannawa, Khet Sathorn, Bangkok. 10120.
On our last visit to Bangkok I was all scheduled to attend some Thai Cooking Classes at their equally famous and renowned School but unfortunately a health issue with me which kept cropping up forced us to fly home a bit earlier than planned and therefore I never managed to attend my classes, to which I was looking forward to so very much.
But, be rest assured, as soon as I can fly again, we will be off once again to Bangkok and I will make sure I can attend classes under the incredible tutelage of Master Chef Nooror and her team.
I wanted to clear out my fridge a little and when I saw chicken breast and Eggplant (Aubergine) I thought I treat myself, and hopefully you, too, to my own version of Thai
“Chicken with Aubergine”.
1 chicken breast, cut into bite sized pieces
1 whole aubergine, just washed and “topped & tailed”, into small cubes
80 g (approximately) of Green Curry Paste
150 ml Coconut cream
2 Kaffir Lime Leaves
1 Tbsp Fish Sauce
½ Tbsp sugar
2 large Chilli
Some fresh Basil
Oil – just a minimum
Method
Heat up Wok on medium heat with a little splash of Oil – add green curry paste.
Stir and when that lovely smell enters your nostrils, turn down heat to minimum.
Now add coconut cream.
Bring carefully to a boil and immediately add prepared chicken pieces, eggplant and the kaffir lime leaves. Also add fish sauce and a bit of sugar.
Stir gently and simmer for 5-8 minutes.
Garnish with chilli and fresh basil.
Ideally serve with Thai rice.
ทานให้อร่อย (Enjoy your meal!)
Carina
NOTES: I was lucky that I still had some of my BLUE ELEPHANT ingredients which I purchased on our previous visit to Bangkok.
I was not able to find any Thai rice here at the moment (out of stock).
PS: All three pictures, except those credited to Carina Sebastine are courtesy of blueelephantcookingschool.com
Anyone 4 Curry & Other Things 