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| Recipes for 19 Jan 2017|
|Cuisine : Thai Cuisine|
Aubergines 2 nos.(225 gms)
Garlic(chopped) 2 flakes
Lemon grass(chopped) 2 stalks
Onion(finely chopped) 1 small
Chicken breast meat(chopped) 175 gms.
Fish sauce 2 tsps.
Thai holy basil leaves 25 nos.
Freshly ground pepper As required
Oil 2 tbsps.
Salt to taste
1.Preheat grill. Grill aubergines turning as necessary for about 20 minutes or until evenly charred.
2.Pound together garlic and lemon grass and keep aside.
3.Heat oil in a pan, add onions and cook, stirring occasionally until light brown.
4.Stir in the garlic mixture, cook for 2 minutes, then add chicken and fry for 2 minutes more.
5.Stir in fish sauce, basil leaves and plenty of fresh grounded pepper. Fry till the chicken is cooked.
6.Using a sharp knife, slice each charred aubergine in half lenghtwise.
7.Using a teaspoon carefully scoop aubergines flesh in a bowl; keep skins warm.
8.Chop the flesh with kitchen knife and add to the pan and stir ingredients together for about 1 minute.
9.Place aubergine skins on a large warm plate and divide chicken mixture between them.
10.Serve garnished with basil leaves.
NOTE: Thai basil leaves can be substituted by basil leaves.
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