Description
Thai food is one of my favorite Asian cuisines. Well, hmm, but so is Indian, Vietnamese, Chinese, Filipino, and Japanese 😂. Let’s just say I love Asian food. Curry is a constant in my house: green curry, yellow curry, red curry, butter chicken, tikka masala, massaman curry. You name it, we love it!
Green curry is the spiciest of the curries, and I love to make it HOT. I’ve purchased Thai Kitchen green curry before, but find it is surprisingly mild for a green curry. So, I got on Amazon and ordered my favorite brand: Maesri. You can also get it at many Asian supermarkets. Their green curry is HOT. I like using an entire 4 ounce can, but that ends up being a bit too spicy for my son. So, for his sake, I’ll dial it back a bit so that there is heat but not “put hair on your chest” heat.
Curry is always a great weekday meal because it comes together so quickly ~ it’s a perfect 30 minutes or less dinner! And, it’s so nutritious. I love using peppers, onions, and eggplants (there’s those peppers and onions I was just talking about for my curry monkfish!). My husband thinks this is as good as anything you could get at a restaurant. I love this on top of rice, which soaks up all the curry sauce.
Jam packed with flavors of green curry (duh!), garlic, ginger, lemongrass, and lime. Add to that the creamy sweetness of coconut, and you have a warm, yummy dinner! I cook the chicken lightly, leaving it raw in the center, before adding the liquids. The chicken finishes cooking in the liquids and stays very moist and tender.
Enjoy!
Ingredients
1½ lbs boneless, skinless chicken breast, cut into 1” slices about ¼” thick
1 TB coconut oil
1” fresh ginger, minced
5 garlic cloves, minced
2 TBs lemongrass, minced
zest & juice of 1 lime
3 to 5 TBs green curry paste ~ depending on how spicy you want it
1 red bell pepper, sliced
1 small eggplant, cut into 1” cubes
1 large sweet onion, sliced
14 oz. coconut milk
1 cup chicken stock
1 TB fish sauce
1 TB sugar
¼ cup basil, roughly chopped, plus more for garnish
jasmine rice, to serve
Instructions
Melt the oil in a large pan over medium heat. When hot add the onion and lightly season with salt. Stirring often, cook until just starting to soften ~ about 5 minutes. Add the red bell pepper slices and eggplant and cook an additional 2 to 3 minutes. Add the ginger, garlic, lime zest, and curry paste, stirring for about 1 minute until everything is well coasted. Add the chicken breast and cook for 2 minutes, stirring often. It will finish cooking in the curry broth.
Add the coconut milk, chicken broth, fish sauce, lime juice, and sugar. Stir to combine. Bring to a boil and then lower the temperature to low. Cover and cook 10 to 15 minutes, stirring occasionally, until the chicken is cooked through and the eggplant tender.
Serve immediately over rice.
Enjoy!
Keywords: Thai Green Curry, Thai Green Curry Chicken, Green Curry, Green Curry Chicken, Thai Chicken