Thai Green Chicken Curry

Name: Thai Green Chicken Curry
Cuisine: American
Ingredients: Coconut milk solids (Chaokoh brand); 4 oz green curry paste (Maesri brand); 4 chicken thighs (cut into bite sized pieces); 1 tbs fish sauce and salt (to taste); 4-5 Thai eggplants (cut into bite sized pieces); Thai basil; Sliced chilli; 1 cup water; Chicken feet or fish (optional substitution for thighs)

Helena @helena500

Thai Green Chicken Curry

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Ingredients

Coconut milk solids (Chaokoh brand)
4 ozgreen curry paste (Maesri brand)
4chicken thighs (cut into bite sized pieces)
1 tbsfish sauce and salt (to taste)
4-5Thai eggplants (cut into bite sized pieces)
Thai basil
Sliced chilli
1 cupwater
Chicken feet or fish (optional substitution for thighs)

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Steps

1

Brown and thicken the coconut milk solids with the curry paste, cook until thick and bubbly
2

Cook the chicken (or chicken feet) in the coconut milk and curry paste
3

Add water to adjust thickness and bring back to a boil
4

Add Thai eggplant and cook until soft (~10 minutes), do not overstir when softened or the eggplant will break apart
5

If using fish instead of chicken, add after eggplant is cooked
6

Add fish sauce and salt (Bangkok people prefer salt over fish sauce and plara)
7

Garnish with Thai basil and sliced chili
8

Eat with rice or Thai rice noodles