Green Curry Chicken
Tender chicken in aromatic green curry with eggplant and herbs, more herbaceous and sharper than red curry.
30minutes
4servings
360calories
34gprotein
$3.30per serving
Ingredients (serves 4)
- 1.5 lb chicken breast
- 1 can coconut milk
- 3 tablespoons green curry paste
- 1 eggplant
- 2 cups bell peppers
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar
- 2 kaffir lime leaves
- fresh basil
Missing something? Save this recipe to Anychef and it rebuilds around what's actually in your kitchen — and writes the grocery list for the rest.
Save this recipeInstructions
- 1
Cut chicken into 1-inch cubes. Peel and cut eggplant into chunks. Slice bell peppers.
- 2
Heat 1 tablespoon oil in a large pot over medium heat. Stir in curry paste and cook for 1 minute.
- 3
Add chicken and cook until no longer pink on outside, about 5 minutes. Pour in coconut milk, fish sauce, and palm sugar.
- 4
Add eggplant and lime leaves. Simmer for 10 minutes until eggplant is tender.
- 5
Stir in bell peppers and cook for 3 minutes until tender-crisp. Tear in fresh basil just before serving.
