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This recipe is courtesy of the Marriott Phuket Resort and Spa. Serve it with rice and Green Papaya Salad, above.
In a pan, fry the chicken legs in 1 tablespoon oil until done. Remove from the heat. In a separate pan, fry the chile paste in the remaining oil until fragrant, stirring constantly. Add the coconut cream a little at a time and cook until the cream begins to have an oily sheen. Place the chicken and lime leaves in the cream and cook for two minutes. Add the coconut milk, sugar, and fish sauce, and eggplant, and bring to a boil. Boil for 1 minute, remove from the heat and add the basil. Garnish with the julienned chile.
Ingredients
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4 chicken legs
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2 tablespoon vegetable oil
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3 tablespoons green chile paste
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1 cup coconut cream
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2 kaffir lime leaves (available in Asian markets)
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1 ½ cups coconut milk
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1 tablespoon sugar
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1 ½ teaspoons fish sauce
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½ cup diced eggplant
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1/4 cup chopped basil
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1 red chile, julienned
Instructions
In a pan, fry the chicken legs in 1 tablespoon oil until done. Remove from the heat. In a separate pan, fry the chile paste in the remaining oil until fragrant, stirring constantly. Add the coconut cream a little at a time and cook until the cream begins to have an oily sheen. Place the chicken and lime leaves in the cream and cook for two minutes. Add the coconut milk, sugar, and fish sauce, and eggplant, and bring to a boil. Boil for 1 minute, remove from the heat and add the basil. Garnish with the julienned chile.
| Servings |
| 4 |
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This recipe is courtesy of the Marriott Phuket Resort and Spa. Serve it with rice and Green Papaya Salad, above.
Ingredients
InstructionsIn a pan, fry the chicken legs in 1 tablespoon oil until done. Remove from the heat. In a separate pan, fry the chile paste in the remaining oil until fragrant, stirring constantly. Add the coconut cream a little at a time and cook until the cream begins to have an oily sheen. Place the chicken and lime leaves in the cream and cook for two minutes. Add the coconut milk, sugar, and fish sauce, and eggplant, and bring to a boil. Boil for 1 minute, remove from the heat and add the basil. Garnish with the julienned chile.
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