Thai Green Curry With Chicken And Eggplant Recipe

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Thai Green Curry with Chicken and Eggplant

Lori Loucas

By
@jostlori

My own curry creation, developed for Culinary Quest 2016! My inspiration for this dish is a curry that was served at El Avion, a restaurant in Manuel Antonio, Costa Rica. This brought back great memories of the five years spent living in the area! One thing for sure - you have to find the Kaffir leaves! They totally make the dish sing! This probably serves four as part of a larger meal. For us, this made two BIG bowls of curry, and with the side of rice it was a complete meal.


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Serves:

2-4

Prep:

25 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

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
1
fresh turmeric, 2 inches long, sliced
6
kaffir lime leaves, fresh or frozen
1 lb
boneless skinless chicken thighs, cut in to bite-sized pieces
1
japanese eggplant, cut in 3/4 inch slices
1 c
kabocha squash, cut in bite sized pieces
3/4 c
thai basil leaves
4
lime wedges, for garnish
2
red thai chiles, cut in rings, for garnish
2
kaffir lime leaves, jullienned for garnish

Directions Step-By-Step

1
In a heavy-bottomed dutch oven, heat the oil. Add the curry paste and stir until fragrant. Careful not to let it burn.
2
Pour 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.
3
Add 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.
4
Add the green beans, galangal slices, lemongrass pieces, turmeric, and Kaffir leaves. Bring to a simmer and let cook 2 minutes, stirring frequently.
5
Add 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!
6
Remove the curry from the heat. Season to taste with more sugar and fish sauce, if necessary. Add the basil.
7
Ladle 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.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Chicken
Regional Style: Thai
Other Tag: Quick & Easy