Thai Green Curry with Chicken
Aromatic green curry paste simmered in rich coconut milk with tender chicken, eggplant, and fresh Thai basil. Creamy, herbal, and gently spicy over jasmine rice.
- Total time
- 25 min
- Servings
- 2
- Calories
- 470
- Protein
- 34g
thaichickencurrycoconutgluten-freedairy-free
Ingredients
- 350 g boneless chicken thighs, cubed
- 3 tbsp green curry paste
- 400 ml coconut milk
- 150 g eggplant, cubed
- 2 tbsp fish sauce
- 1 tsp palm sugar or brown sugar
- ¼ cup Thai basil leaves
- 4 piece kaffir lime leaves
- 1 tbsp vegetable oil
- 2 cup jasmine rice, cooked
Instructions
- 1
Heat oil in a wok over medium-high heat. Fry green curry paste for 1 minute until fragrant.
- 2
Pour in half the coconut milk. Stir and cook 2 minutes until oil separates and sauce is fragrant.
- 3
Add chicken and cook 5 minutes, then add remaining coconut milk, eggplant, kaffir lime leaves, fish sauce, and sugar. Simmer 10 minutes until eggplant is tender.
- 4
Stir in Thai basil and serve over jasmine rice.
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