Philippe’s recipe
In the heart of winter, one often craves warming dishes that are comforting without being heavy, with bold, exotic flavours. This chicken curry with eggplant strikes precisely that balance: the sweetness of coconut milk, the warmth of Thai yellow curry and the freshness of coriander come together in a generous, fragrant dish. A simple meal to share, bringing a real breath of elsewhere to the season.
Ingredients
Serves 4:
- Chicken breast
- Eggplant
- Coconut milk
- Thai yellow curry
- Coriander
- Mung bean sprouts
Recipe
- Cut the chicken breasts into cubes of the size you prefer and leave them to marinate in the yellow curry paste.
- In a wok, brown and sear the chicken, squeeze in a quarter or half a lemon for acidity, then add the coconut milk and more yellow curry paste so the chicken can cook gently in the sauce.
- Cut the eggplants into cubes, season and sear in a pan.
- Add the eggplants, still slightly crisp, to the wok.
- At the end of cooking, add the finely chopped coriander and the mung bean sprouts.
- Serve in a deep dish with basmati rice or Chinese noodles.
Tip: to tenderise and season the chicken, cut the chicken breasts 12 to 24 hours in advance and leave the cubes to marinate in soy sauce with a little flour.
Serve this dish with a Château Lichten Rouge for its fruity, supple and rounded character.
Enjoy!
