Eggplant Thai Cherry Kermit F1
Availability: Out of stock
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.
How To Grow
Sow seeds 6mm (1/4in) deep into damp soil, firm down gently and keep moist. Seedlings emerge in 10-14 days. Use a short stake in exposed areas. Keep moist and feed every 2-3 weeks.
When To Plant
Our Seed Guarantee
If you are not completely satisfied with these seeds Mr. Fothergill's will gladly replace them for free. Performance subject to growing conditions.
Thai Eggplant & Chicken Curry
- 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
- Stir fry the chicken in an oiled pan until lightly browned. Set aside.
- 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.
- 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.
- Remove from heat. Stir in basil, chili, soy sauce and lime juice. Serve with rice.