Thai Green Curry Chicken with Rice Noodles

Name: Thai Green Curry Chicken with Rice Noodles
Total time: 1800 s
Yield: Serves 4 servings
Ingredients: 1.1 lbs (500 grams) chicken, cut into pieces; 1 cup fresh basil leaves; Sliced large red chili peppers, to taste; 1 plate (about 1 1/2 cups) Thai eggplant, sliced; Rice noodles (kanom jeen), as desired; 1 packet green curry paste (any brand); Fish sauce or sugar, to taste; 2 small cartons (about 13.5 fl oz/400 ml total) coconut milk (any brand)

Fiat @fiatuefa

A family favorite at our house—here’s an easy way to make it.

Fiat @fiatuefa

A family favorite at our house—here’s an easy way to make it.

Saved

Ingredients

30 minutes

Serves 4 servings

1.1 lbs (500 grams)chicken, cut into pieces
1 cupfresh basil leaves
Sliced large red chili peppers, to taste
1plate (about 1 1/2 cups) Thai eggplant, sliced
Rice noodles (kanom jeen), as desired
1 packetgreen curry paste (any brand)
Fish sauce or sugar, to taste
2small cartons (about 13.5 fl oz/400 ml total) coconut milk (any brand)

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Steps

30 minutes

1

Once all the ingredients are ready, heat a pan and simmer 1 carton (about 6.75 fl oz/200 ml) of coconut milk with the green curry paste until the oil separates and becomes fragrant.
2

Add the chicken and stir-fry until cooked, then add the sliced Thai eggplant.
3

Pour in the remaining carton of coconut milk. If the curry is too thick, add a little water. Once the eggplant is tender, taste and adjust with fish sauce or sugar as desired. Add the sliced red chili peppers and basil leaves.
4

Mix everything well. Serve hot with rice noodles.