Eggplant Thai Cherry Kermit F1

Young golf ball sized fruits are very tasty and can be eaten fresh or cooked. It’s distinctive flavour sees it used extensively in many Asian dishes such as curry dishes, soups, stews, egg dishes or pickled and served as a snack or side dish.

CAN BE USED IN:

CURRIES – SALADS – SOUPS – STEWS – PICKLED

SOWING DIRECTIONS

When
Spring and Summer, Autumn too in tropical areas.
Where
Direct where they are to grow or in seed trays of seed raising mixture.
How Sow
Sow seeds 6mm (1/4in) deep into damp soil, firm down gently and keep moist. Seedlings emerge in 10-14 days.
Care
Use a short stake in exposed areas. Keep moist and feed every 2-3 weeks.
Harvest
As you need.
Sow:
-Summer
Harvest:
As you need.
Soil type:
-fertile

Availability: In stock

$4.90

Thai Eggplant & Chicken Curry

Ingredients

  • 400g Thai cherry eggplants, halved or quartered
  • 500g chicken breast, sliced
  • 3 spring onions, sliced
  • 4-8 tbsp Thai green curry paste
  • 2 x 400g cans coconut milk
  • 2 red capsicum, cut into chunks 
  • 150g beans or snow peas
  • 5 kaffir lime leaves, crushed
  • 2 tbsp oyster sauce
  • 1 tbsp brown sugar
  • 1/2 cup Thai basil leaves
  • 1 hot Thai birds eye chili, thinly sliced
  • 1 tbsp lime juice
  • 2 tbsp soy sauce
  • Sesame oil

Instructions

  1. Stir fry the chicken in an oiled pan until lightly browned. Set aside.
  2. Heat oil in a pan, add the curry paste and cook, stirring constantly, for 1 minute. Stir in coconut milk and bring to a simmer. Add crushed lime leaves, oyster sauce and sugar. Cook stirring for 5 minutes.
  3. Add eggplant, capsicum, spring onion and beans. Reduce heat to a simmer and cover the pan. Cook 7-10 minutes, stirring occasionally until eggplants are softened.
  4. Remove from heat. Stir in basil, chili, soy sauce and lime juice. Serve with rice.