Ingredientes para Green Curry With Chicken And Eggplant
- 1 lb boneless, skinless chicken thighs
- Green Curry Paste
- Coconut Milk
- Fish Sauce
- Sugar
- 1 medium eggplant, diced
- Bamboo Shoot
- Kaffir Lime Leaves
- 1/4 cup chopped fresh basil leaves
- Red Chili Pepper
Cozinhe de forma mais inteligente com Sous, seu companheiro de cozinha
Faltando um ingrediente para este Green Curry With Chicken And Eggplant? Precisa de uma harmonização de vinhos perfeita ou de uma ideia de acompanhamento saudável? Não adivinhe – pergunte ao Sous! Seu sous-chef com inteligência artificial está pronto para ajudá-lo a trocar ingredientes, ajustar tamanhos de porções e descobrir dicas de sabor em segundos.
Como fazer Green Curry With Chicken And Eggplant
- In a large bowl, marinate 1 lb boneless, skinless chicken thighs with 1/4 cup green curry paste, 1/4 cup coconut milk, 1 tbsp soy sauce, and 1 tbsp fish sauce. Let it sit for at least 15 minutes.
- Heat 2 tbsp vegetable oil in a large pot or wok over medium-high heat. Add the marinated chicken and cook until browned on all sides.
- Pour in 1 (13.5 oz) can of full-fat coconut milk, 1 cup chicken broth, and 1 tbsp brown sugar. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until chicken is cooked through.
- Add 1 medium eggplant, diced; 1/2 cup bamboo shoots, drained; and 3-4 kaffir lime leaves. Continue to simmer for 5-7 minutes, or until the eggplant is tender.
- Stir in 1/4 cup chopped fresh basil leaves and 1-2 Thai chilies, finely sliced (adjust to your spice preference).
- Serve hot with steamed rice. Garnish with extra basil and chilies if desired.
Informação Nutricional (Aproximado por porção)
Sódio
62 g
Açúcar
255g
Gordura
92g
Carboidratos
22g
