Ingredients for Thai Green Chicken Curry With Spaghetti
- Chicken Breast
- 1 can (13.5 oz) coconut milk
- 1/4 cup chopped fresh sweet basil
- 1 medium eggplant, diced
- Green Curry Paste
- Fish Sauce
- Sugar
- Thai Chile
- Kaffir Lime Leaf
- 1 lb spaghetti
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How to Make Thai Green Chicken Curry With Spaghetti
- Heat 1 tbsp coconut oil in a large pan or wok over medium heat. Add 2 tbsp green curry paste and sauté for 1 minute until fragrant.
- Pour in 1 can (13.5 oz) coconut milk and bring to a gentle simmer.
- Add 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces. Cook for 5-7 minutes, or until cooked through.
- Stir in 1 medium eggplant, diced, and 1/4 cup chopped fresh sweet basil. Cook for another 5 minutes, until eggplant is tender.
- Add 1-2 Thai chilies, finely chopped (adjust to your spice preference), and 3-4 kaffir lime leaves. Simmer for 2 minutes.
- Meanwhile, cook 1 lb spaghetti according to package directions (approximately 10 minutes).
- Drain the spaghetti and serve immediately, topped generously with the Thai Green Chicken Curry. Garnish with extra basil, if desired.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
51g
Fat
133g
Carbs
33g
