Thai Green Curry with Chicken and Eggplant Recipe
Green curry is a classic of Thai cuisine – creamy, aromatic and spicy. In Thailand it’s often served in small bowls together with jasmine rice, a bit like a stew with grains. This version with chicken and eggplant is homestyle and simplified, but still very Thai in flavor.
Prep Time
25 min
Cook Time
25 min
Total Time
50 min
Servings
4
Ingredients
- chicken breast - 500 g
- green curry paste - 2 tablespoon
- coconut milk kokosowe - 400 ml
- chicken stock or water - 200 ml
- eggplant - 1 pieces
- bell pepper czerwona - 1 pieces
- zucchini - 1 pieces
- oil roślinny - 2 tablespoon
- fish sauce rybny - 2 tablespoon
- sugar trzcinowy lub biały - 1 teaspoon
- Thai basil leaves or regular basil leaves - 1 handful
- jasmine rice jaśminowy do podania - 300 g
- lime juice - 1 tablespoon
Main Ingredient:
chicken
Preparation
- Cook the jasmine rice according to the instructions on the package so it is soft but not overcooked. Keep covered so it doesn’t cool down.
- Heat the oil in a large frying pan or wide saucepan over medium heat. Add the green curry paste and fry, stirring, for about 1 minute until it becomes very fragrant but not burnt.
- Pour about 3–4 tablespoons of coconut milk into the paste and cook, stirring, for 1–2 minutes until you get a thick, aromatic sauce.
- Add the chicken strips. Fry for 3–4 minutes, stirring, until the meat turns white on the outside but may still be slightly raw inside.
- Add the remaining coconut milk and the stock. Stir and bring to a gentle boil.
- Add the eggplant cubes, pepper strips and zucchini. Cook over medium heat for 10–12 minutes, until the vegetables soften but keep their shape and the sauce thickens slightly.
- Add the fish sauce and sugar. Stir, taste and adjust if needed – the flavor should be salty, slightly sweet and spicy.
- Turn off the heat, then add the basil leaves and lime juice. Gently stir so the basil just wilts lightly but doesn’t turn completely dark.
- Serve the hot curry in bowls, either next to or on top of portions of jasmine rice.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
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