Green Curry Chicken and Eggplant

Name: Green Curry Chicken and Eggplant
Total time: 1800 s
Yield: 2 servings
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts; 1 tsp sriracha seasoning; 1 medium sized eggplant cubed. Leave skin on; 1/2 red onion cut in large sections; 1 hot red pepper 🌶; 1/2 tsp black pepper; 1/4 tsp salt; 2 Tbsp green curry paste (I used Thai Kitchen); 1 cup coconut milk; 1/2 cup chicken stock; 2 Tbsp fish sauce; Juice from 1 lime; 1 Tbsp Thai basil leaves chopped

fenway @Fenway

This is a classic Thai dish. It is one of our daughter’s favorite when she eats out so I did some research and this is the recipe I came up with.

fenway @Fenway

This is a classic Thai dish. It is one of our daughter’s favorite when she eats out so I did some research and this is the recipe I came up with.

Saved

Ingredients

30 minutes

2 servings

2boneless, skinless chicken breasts
1 tspsriracha seasoning
1medium sized eggplant cubed. Leave skin on
1/2red onion cut in large sections
1hot red pepper 🌶
1/2 tspblack pepper
1/4 tspsalt
2 Tbspgreen curry paste (I used Thai Kitchen)
1 cupcoconut milk
1/2 cupchicken stock
2 Tbspfish sauce
Juice from 1 lime
1 TbspThai basil leaves chopped

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Steps

30 minutes

1

Cut each chicken breast in half lengthwise and then slice the chicken in 1/4" sections. Don’t cut less than 1/4” as you do not want the chicken to dry out. Put chicken in a bowl and add the sriracha seasoning. Mix well to coat the chicken
2

In a very hot pan add 1 Tbsp garlic olive oil. Add chicken and give a quick sear. We are not cooking the chicken through. That comes later. Remove chicken to a large bowl.
3

Add another Tbsp of garlic olive oil and a Tbsp of butter. Over medium to high heat add in onions, eggplant and pepper. Add salt and pepper. Stir and cook for 5 minutes. We will finish the cooking later. Remove vegetables to the bowl with the chicken.
4

Add 1 Tbsp garlic olive oil and 2 Tbsp green curry paste to the hot pan. Over medium heat stir the paste for 1 minute until fragrant. Add coconut milk, chicken stock, fish sauce and lime juice. Bring to a boil for 5 minutes. This is to thicken the curry sauce. Now add back the chicken and vegetables and cover the pan. Allow to simmer for 8-10 minutes. Check that the eggplant is tender.
5

Plate the food and garnish with Thai basil leaves. Serve and enjoy. Goes great with rice or naan bread.

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fenway @Fenway

on October 23, 2021 00:38

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.