Thai Green Curry with Chicken and Eggplant
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- 1 Tbsp
- canola oil
- 3-4 Tbsp
- green curry paste
- 1 can(s)
- coconut milk (13.5 oz)
- 1 c
- chicken broth
- 2 Tbsp
- palm sugar
- 1 tsp
- fish sauce
- 3/4 c
- green beans, cut into bite sized pieces
- 4 slice
- galangal 1/8 inch thick
- 3 stalk(s)
- lemongrass, bruised, cut into 3 inch pieces
- fresh turmeric, 2 inches long, sliced
- kaffir lime leaves, fresh or frozen
- 1 lb
- boneless skinless chicken thighs, cut in to bite-sized pieces
- japanese eggplant, cut in 3/4 inch slices
- 1 c
- kabocha squash, cut in bite sized pieces
- 3/4 c
- thai basil leaves
- lime wedges, for garnish
- red thai chiles, cut in rings, for garnish
- kaffir lime leaves, jullienned for garnish
1In a heavy-bottomed dutch oven, heat the oil. Add the curry paste and stir until fragrant. Careful not to let it burn.
2Pour half the can of coconut milk into the curry and whisk to combine. Let simmer, stirring frequently, until reduced by about half - about 3-5 minutes. The coconut milk may separate - that's ok.
3Add the remaining coconut milk, plus the broth, sugar, fish sauce. Bring to a simmer over medium heat, and let cook for 2 minutes, stirring frequently.
4Add the green beans, galangal slices, lemongrass pieces, turmeric, and Kaffir leaves. Bring to a simmer and let cook 2 minutes, stirring frequently.
5Add the chicken, stir to combine. Bring to a simmer and let cook 3 minutes. Add the kabocha squash and eggplant. Bring to a simmer again and let cook until chicken is cooked through and veggies are tender. Don't let the squash overcook, as it will get mushy and fall apart!
6Remove the curry from the heat. Season to taste with more sugar and fish sauce, if necessary. Add the basil.
7Ladle into large serving bowls. Remove the galangal slices, lemongrass, and Kaffir leaves. Or - leave them but inform your guests not to eat them! Garnish with the kaffir leaf chiffonade and red chiles. Serve with lime wedges alongside and a bowl of hot jasmine rice.