Ingredients:
For curry:
• 2 garlic cloves, finely chopped
• 1 2 inch ginger, chopped
• 1/2 red onion, chopped
• 5 green onions, chopped
• 1 bunch of cilantro, chopped
• 1/2 bunch of parsley, chopped
• 3 tablespoons soy sauce
• 1/2 teaspoon curry powder
• 1/2 teaspoon paprika
• 1 chili pepper, chopped
• 1 lemongrass, chopped
• 1 (14 oz.) can coconut milk
• 1/2 cup chicken broth
• 1 1/2 cups snow peas
• 2 Japanese eggplants, cut into 2 inch pieces (optional)
• 2 tablespoons olive oil
For chicken:
• 1 pound chicken thighs, boneless, skinless, cut into 1 inch pieces
• 2 tablespoons soy sauce
• 1/2 teaspoon paprika
• 1/3 teaspoon garlic powder
• 1 teaspoon chili powder
Directions:
• Marinate the chicken in the mix of oil, soy sauce, paprika, garlic, and chili powder. Let it rest for 30-60 minutes.
Meanwhile make curry paste:
• Combine all the curry ingredients except coconut milk, chicken broth, oil, snow peas, and eggplant if using, in a powerful blender or food processor.
• Blend to a fine paste, scraping down the sides as you go. You may need to add 2 tablespoons of water to help it blend (you may not need any as the herbs and chili have moisture).
• Heat oil in a heavy based skillet or pot over medium high heat.
• Sauté the chicken for about 8 minutes.
• Remove the chicken from the skillet. Keep warm.
• Add curry paste to the skillet and cook for 2 to 3 minutes.
• Add coconut milk and chicken broth, mix to dissolve paste.
• Return the chicken to the skillet, and simmer in the sauce for 15 more minutes.
• Add snow peas, cook 2 minutes until a bit softened.
• Serve curry over jasmine rice with garnishes of choice.
If using eggplant, after you returned the chicken to the skillet cook it for 10 minutes. Then, add eggplants, cook 5 minutes until soft. After that, add snow peas, cook 2 minutes until a bit softened. Serve.
