thai green curry with chicken and eggplant

Name: Thai Green Curry with Chicken and Eggplant
Prep time: 25 min
Cook time: 20 min
Yield: 2
Cuisine: Thai
Ingredients: 1 tablespoon(s) canola oil; 3-4 tablespoon(s) green curry paste; 1 can(s) coconut milk (13.5 oz); 1 cup(s) chicken broth; 2 tablespoon(s) palm sugar; 1 teaspoon(s) fish sauce; 3/4 cup(s) green beans, cut into bite sized pieces; 4 slice(s) 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 pound(s) boneless skinless chicken thighs, cut in to bite-sized pieces; 1 - japanese eggplant, cut in 3/4 inch slices; 1 cup(s) kabocha squash, cut in bite sized pieces; 3/4 cup(s) thai basil leaves; 4 - lime wedges, for garnish; 2 - red thai chiles, cut in rings, for garnish; 2 - kaffir lime leaves, jullienned for garnish

4 Pinches

Lori L (JostLori)

San Diego

Updated on Aug 6, 2016

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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prep time 25 Min

cook time 20 Min

method Stove Top

yield 2-4 serving(s)

Ingredients

1 tablespoon canola oil
3-4 tablespoons green curry paste
1 can coconut milk (13.5 oz)
1 cup chicken broth
2 tablespoons palm sugar
1 teaspoon fish sauce
3/4 cup green beans, cut into bite sized pieces
4 slices galangal 1/8 inch thick
3 stalks lemongrass, bruised, cut into 3 inch pieces
1 - fresh turmeric, 2 inches long, sliced
6 - kaffir lime leaves, fresh or frozen
1 pound boneless skinless chicken thighs, cut in to bite-sized pieces
1 - japanese eggplant, cut in 3/4 inch slices
1 cup kabocha squash, cut in bite sized pieces
3/4 cup thai basil leaves
4 - lime wedges, for garnish
2 - red thai chiles, cut in rings, for garnish
2 - kaffir lime leaves, jullienned for garnish

How To Make thai green curry with chicken and eggplant

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.

Step 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.
Step 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.
Step 4

Add the green beans, galangal slices, lemongrass pieces, turmeric, and Kaffir leaves. Bring to a simmer and let cook 2 minutes, stirring frequently.
Step 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!
Step 6

Remove the curry from the heat. Season to taste with more sugar and fish sauce, if necessary. Add the basil.
Step 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.
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