Green Curry Chicken with Eggplant

Name: Green Curry Chicken with Eggplant
Total time: 1800 s
Yield: Serves 2 servings
Ingredients: 3.5 oz green curry paste (100 grams); 10.5 oz boneless chicken thighs (300 grams); 2 tablespoons vegetable oil; 2 tablespoons light brown sugar; 2 tablespoons fish sauce; 2 cups canned coconut milk (about 17.5 oz or 500 grams); 1 cube cooked chicken blood (optional); 2 eggplants; 1 bunch Thai basil; 1 red chili pepper

เคเอง เคเอง @cookpad477311

หัวหน้าครัวประจำบ้าน

Green curry is one of the most famous Thai dishes worldwide. It's delicious served with rice or with rice noodles.

เคเอง เคเอง @cookpad477311

หัวหน้าครัวประจำบ้าน

Green curry is one of the most famous Thai dishes worldwide. It's delicious served with rice or with rice noodles.

Saved

Ingredients

30 minutes

Serves 2 servings

3.5 ozgreen curry paste (100 grams)
10.5 ozboneless chicken thighs (300 grams)
2 tablespoonsvegetable oil
2 tablespoonslight brown sugar
2 tablespoonsfish sauce
2 cupscanned coconut milk (about 17.5 oz or 500 grams)
1 cubecooked chicken blood (optional)
2eggplants
1 bunchThai basil
1red chili pepper

Saved

Steps

30 minutes

1

Sauté the green curry paste with vegetable oil in a pot until fragrant.
2

Add the chicken and stir-fry until about halfway cooked.
3

Pour in the coconut milk and bring to a boil. Add the chicken blood cube (if using) and bring to a boil again. Add the eggplant and boil again for about 5 minutes, then season.
4

Add the sugar, fish sauce, Thai basil, and red chili pepper.
5

Stir well and serve.