Ingredients for 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
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How to Make 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.
Nutrition Information (Approximate per serving)
Sodium
62 g
Sugar
255g
Fat
92g
Carbs
22g
