Thai Green Curry with Chicken and Eggplant

Friday October 12

This was yet another variation on the theme of Thai chicken with Mae Ploy green curry paste. We've played with this again and again and again.

This time, we used some of the Pepper People's leftover tiny (though not pea-sized, as the Thai Cookbook wanted) eggplants for the vegetable. Again, we stir-fried them first in the top coconut cream, then added the rest of the thinner coconut milk with a splash of nam pla, a pinch of laos powder. We then boiled the deboned-and-cut-up chicken breasts and when the juice was nice and thick added fresh Thai basil.

We were in the midst of enjoying this (okay, sucking it down) when we realized that we had filled the house with the scent and savor of coconut on just the evening that Brian would be coming over to stay with us (for his feelings re. coconut, see our visit to him in Philadelphia last April).

Luckily, his dinner went late and the house was well-aired by then, so he literally didn't know what he was missing.