Thai Green Chicken and Eggplant Curry

Name: Thai Green Chicken and Eggplant Curry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Thai
Ingredients: 1 tablespoon oil; 1 onion, chopped; 1-2 tablespoons Thai green curry paste; 1-1/2 cups coconut milk; ½ cup water; 1 lb chicken thighs cut into bite-sized pieces; ¾ cup green beans, cut into short pieces; 12 ounces Thai or Japanese eggplant cut into bite sized pieces (sub regular globe eggplant if necessary); 6 lime leaves (optional); 1 tablespoon fish sauce; 1 tablespoon lime juice; 1 teaspoon grated lime zest; 2 teaspoons soft brown sugar; ¼ cup cilantro leaves; Sriracha sauce

Rated 5.0 stars by 1 users

Cuisine

Thai

Author:

Robert Moreland

Servings

Prep Time

20 minutes

Cook Time

25 minutes

Prepare to tantalize your taste buds with a Thai Green Chicken and Eggplant Curry, an exquisite blend of flavors that will transport you to the vibrant streets of Thailand. This sumptuous dish is a harmonious culinary symphony that effortlessly balances the aromatic spice of green curry paste with the creaminess of coconut milk and the tender succulence of chicken and eggplant.

The star of the show is undoubtedly the tender chunks of chicken, perfectly cooked to infuse the curry with their rich flavors. The succulence of the chicken complements the creaminess of the coconut milk, creating a luscious base that carries the aromatic notes of the curry paste throughout the dish.

But let's not forget the humble eggplant, which plays a crucial supporting role. Sliced into generous chunks, the eggplant adds a mild and slightly sweet taste to the curry, soaking up the essence of the spices and coconut milk, creating an irresistible texture that melts in your mouth.

Image of Thai Green Chicken and Eggplant Curry

Ingredients

1 tablespoon oil
1 onion, chopped
1-2 tablespoons Thai green curry paste
1-1/2 cups coconut milk
½ cup water
1 lb chicken thighs cut into bite-sized pieces
¾ cup green beans, cut into short pieces
12 ounces Thai or Japanese eggplant cut into bite sized pieces (sub regular globe eggplant if necessary)
6 lime leaves (optional)
1 tablespoon fish sauce
1 tablespoon lime juice
1 teaspoon grated lime zest
2 teaspoons soft brown sugar
¼ cup cilantro leaves
Sriracha sauce

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Directions

Heat the oil in a wok or a large high walled pan. Add onion and curry paste to the wok or pan and cook for about 1 minute, stirring constantly.
Add coconut milk and water to the wok or pan. Bring the mixture to the boil.
Add the chicken pieces, beans, eggplant and lime leaves to the wok or pan; stir to combine. Simmer, uncovered, for 15-20 minutes or until the chicken is tender.
Add the fish sauce, lime juice and zest, and brown sugar to the wok or pan; stir to combine. Sprinkle with fresh cilantro leaves just before serving.
Serve with steamed rice.
Drizzle with sriracha sauce for some extra heat and flavor (optional)