Green Curry Chicken Recipe

Name: Green Curry Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup coconut cream; 1/4 to 1/3 cup Thai green curry paste, store-bought or homemade; 2 chicken breasts, skin removed, cut in bite-size pieces; One 14-ounce can unsweetened coconut milk; 1 1/2 cups diced eggplant; 1 tablespoon brown sugar; 2 to 3 teaspoons Thai fish sauce (available in Asian markets); 6 fresh kaffir lime leaves, or substitute 4 dried (available in Asian markets; optional); Salt to taste; 1/3 cup fresh basil leaves, preferably Thai; 4 red Thai chiles, stems and seeds removed, cut in strips; or substitute cayenne chiles; Fresh Thai basil leaves for garnish

Servings: persons

1/2 cup coconut cream
1/4 to 1/3 cup Thai green curry paste, store-bought or homemade
2 chicken breasts, skin removed, cut in bite-size pieces
One 14-ounce can unsweetened coconut milk
1 1/2 cups diced eggplant
1 tablespoon brown sugar
2 to 3 teaspoons Thai fish sauce (available in Asian markets)
6 fresh kaffir lime leaves, or substitute 4 dried (available in Asian markets; optional)
Salt to taste
1/3 cup fresh basil leaves, preferably Thai
4 red Thai chiles, stems and seeds removed, cut in strips; or substitute cayenne chiles
Fresh Thai basil leaves for garnish

1
Heat a heavy saucepan over medium heat, add the cream, and simmer gently until boiling.
2
Boil for 6 to 8 minutes, or until the cream forms a sheen on top.
3
Add the curry paste and, using the back of a spoon, mash the paste until it becomes smooth.
4
Continue to fry until the mixture darkens and becomes very fragrant, about 2 to 3 minutes.
5
Add the chicken and stir to coat the pieces.
6
Stir in enough of the coconut milk to reach the desired consistency.
7
Add the eggplant, sugar, fish sauce, lime leaves, if using, and salt to taste.
8
Gently simmer the sauce for 8 to 10 minutes, or until the chicken and eggplant are done.
9
Taste and adjust the seasonings.
10
Add the basil and chile and continue to cook for an additional 2 minutes.
11
To serve, remove the kaffir lime leaves, place the curry in a serving bowl, and garnish with the fresh basil leaves.

271

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 12 ingredients. The key ingredients include: 1/2 cup coconut cream, 1/4 to 1/3 cup Thai green curry paste, store-bought or homemade, 2 chicken breasts, skin removed, cut in bite-size pieces, One 14-ounce can unsweetened coconut milk, and more.

Yes, Green Curry Chicken 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 Curry Chicken

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