Green Chicken Curry with Eggplant Recipe

Name: Green Chicken Curry with Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 each chicken breasts; 2 each chicken thighs, boneless, skinless; 1/2 cup coconut cream; 1/4 cup green curry paste; 3 cup coconut milk; 1 1/2 cup eggplant diced; 2 tablespoon fish sauce; 1 tablespoon brown sugar; 1/2 teaspoon cilantro; 1/2 cup basil; 3 each red chili peppers

Servings: persons

1 each chicken breasts
2 each chicken thighs, boneless, skinless
1/2 cup coconut cream
1/4 cup green curry paste
3 cup coconut milk
1 1/2 cup eggplant diced
2 tablespoon fish sauce
1 tablespoon brown sugar
1/2 teaspoon cilantro
1/2 cup basil
3 each red chili peppers

1
Bone and skin the chicken breast and thighs; cut the meat.
2
In a medium, heavy bottomed saucepan, warm the coconut over heat.
3
Adjust the heat to maintain a gentle boil and cook for 6 to 8 minutes, stirri ng occasionally.
4
The coconut cream will become fragrant as it thickens.
5
When you see tiny poo ls of oil glistening on the surface add the curry paste and stir to dissolve it into the coconut cream.
6
Continue cooking for 1 to 2 minutes.
7
Add the chicken pieces and stir fry for 1 to 2 minutes to coat them.
8
Cook for about 2 minutes.
9
Increase the heat and add the coconut milk, eggplant, fish;.
10
Stir in the coriander, adjust the heat to maintai n a gentle active boil and cook for 8 to 10 minutes, stirring occasionally.

411

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 each chicken breasts, 2 each chicken thighs, boneless, skinless, 1/2 cup coconut cream, 1/4 cup green curry paste, and more.

Yes, Green Chicken Curry with Eggplant falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Green Chicken Curry with Eggplant

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