Eggplant with Coconut Milk

2 eggplants, cut into 1″ thick
1 chicken breast, cubed
2 carrots, cubed
1 shallot, sliced
5 tbsp coconut milk

2 tbsp sherry
1 tbsp cornstarch
1 tbsp soy sauce
1 tbsp sesame oil
salt & pepper
cooking oil

Serves 3

Marinate chicken in sherry, cornstarch, soy sauce, sesame oil, salt & pepper.

Heat cooking oil. Add shallots. Fry till fragrant.
Add chicken. Fry till partially cooked.
Add carrots. Cover for about 1 minute.
Add eggplant. Cook till eggplant starts to soften.
Add coconut milk. Stir well, then lower heat and cover, simmering till carrots and eggplant are cooked to the right softness.

image

Leave a Reply