Thai Green Curry Chicken

Name: Thai Green Curry Chicken
Ingredients: 1/4 cup green curry paste (about 60 ml); 12 oz chicken breast or thigh (about 350 grams), cut into bite-sized pieces; 1 1/4 cups coconut milk (about 300 ml); 1/4 cup fresh Thai basil leaves (about 10 grams); 2 Thai eggplants, cut into small pieces; 1/2 cup chicken broth (about 120 ml); 2 tablespoons palm sugar (or regular granulated sugar); 3 tablespoons fish sauce; 2 red chili peppers, sliced diagonally; 4 kaffir lime leaves

Arada.Db @cook_5678104

แม่ครัวหัวยุ่ง

Thai Green Curry Chicken

Arada.Db @cook_5678104

Saved

Ingredients

1/4 cupgreen curry paste (about 60 ml)
12 ozchicken breast or thigh (about 350 grams), cut into bite-sized pieces
1 1/4 cupscoconut milk (about 300 ml)
1/4 cupfresh Thai basil leaves (about 10 grams)
2Thai eggplants, cut into small pieces
1/2 cupchicken broth (about 120 ml)
2 tablespoonspalm sugar (or regular granulated sugar)
3 tablespoonsfish sauce
2red chili peppers, sliced diagonally
4kaffir lime leaves

Saved

Steps

1

Heat 1/2 cup coconut milk (reserve the rest for later) in a skillet over medium heat. Stir until it comes to a boil, about 3–5 minutes. Add the green curry paste and cook, stirring, until the mixture thickens and becomes fragrant. Transfer everything to a large pot.
2

Place the large pot over medium heat. Add the chicken and stir for about 2 minutes. Add the fish sauce and sugar, and stir for another minute. Add the chopped Thai eggplants, the remaining coconut milk, and chicken broth. Simmer until the chicken is cooked through and the eggplants are tender.
3

Add the kaffir lime leaves and Thai basil leaves. Bring to a boil, then turn off the heat. Serve hot with steamed jasmine rice and chili fish sauce on the side.