Emerald Green Curry with Chicken & Thai Eggplant
A vibrant, coconut-rich green curry loaded with tender chicken thigh, pea-sized Thai eggplant, and fresh Thai basil leaves that wilt into the sauce at the last second. The curry paste blooms in cracked coconut cream until fragrant oil pools on the surface -- the sign of a properly made Thai curry.
Ingredients
- 1 lb boneless skinless chicken thighs, sliced into bite-size pieces
- 1 can (14 oz) full-fat coconut milk (do not shake)
- 3 tablespoons green curry paste (store-bought or homemade)
- 1 cup Thai eggplant, quartered (or regular eggplant cut into chunks)
+ 9 more ingredients
Instructions
Open the coconut milk without shaking. Scoop the thick cream from the top into a wok or large saucepan -- you want about 1/2 cup of the thick part. Reserve the thin coconut water in the can.
Heat the coconut cream over medium-high heat, stirring occasionally, until it breaks and you see oil separating around the edges. This takes 3-5 minutes and is the foundation of the curry's flavor.
Add the green curry paste to the cracked coconut cream. Stir-fry the paste in the oil for 2 minutes until extremely fragrant and the paste darkens slightly.
Add the chicken pieces and stir to coat them in the paste. Cook for 3 minutes until the outside of the chicken turns white.
Pour in the reserved thin coconut milk and chicken broth. Add the fish sauce and palm sugar. Stir well and bring to a gentle boil.
Add the Thai eggplant, bamboo shoots, green beans, and kaffir lime leaves. Reduce heat and simmer uncovered for 12-15 minutes until the chicken is cooked through and the eggplant is tender.
Taste and adjust seasoning -- it should be rich, slightly sweet, salty, and with a lingering heat. Add the sliced red chiles.
Kill the heat and stir in the Thai basil leaves. They should wilt from residual heat only, staying bright green. Serve immediately over steamed jasmine rice.
Nutrition Estimate
Per serving • Estimated by Blinner AI