thai green curry with chicken and eggplant
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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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yield
2 -4
prep time
25 Min
cook time
20 Min
method
Stove Top
Ingredients For thai green curry with chicken and eggplant
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1 Tbspcanola oil
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3-4 Tbspgreen curry paste
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1 cancoconut milk (13.5 oz)
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1 cchicken broth
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2 Tbsppalm sugar
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1 tspfish sauce
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3/4 cgreen beans, cut into bite sized pieces
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4 slicegalangal 1/8 inch thick
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3 stalklemongrass, bruised, cut into 3 inch pieces
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1fresh turmeric, 2 inches long, sliced
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6kaffir lime leaves, fresh or frozen
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1 lbboneless skinless chicken thighs, cut in to bite-sized pieces
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1japanese eggplant, cut in 3/4 inch slices
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1 ckabocha squash, cut in bite sized pieces
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3/4 cthai basil leaves
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4lime wedges, for garnish
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2red thai chiles, cut in rings, for garnish
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2kaffir lime leaves, jullienned for garnish
How To Make thai green curry with chicken and eggplant
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1In a heavy-bottomed dutch oven, heat the oil. Add the curry paste and stir until fragrant. Careful not to let it burn.
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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.
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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.
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4Add the green beans, galangal slices, lemongrass pieces, turmeric, and Kaffir leaves. Bring to a simmer and let cook 2 minutes, stirring frequently.
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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!
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6Remove the curry from the heat. Season to taste with more sugar and fish sauce, if necessary. Add the basil.
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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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Thai Green Curry with Chicken and Eggplant:
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