Green Curry Chicken
Dinner · Thai
Tender chicken in aromatic green curry with eggplant and herbs, more herbaceous and sharper than red curry.
Recipe code E7X2P5 · enter it in Anychef
Ingredients
- 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
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Save this recipeInstructions
- Step 1 of 5
Cut chicken into 1-inch cubes. Peel and cut eggplant into chunks. Slice bell peppers.
- Step 2 of 5
Heat 1 tablespoon oil in a large pot over medium heat. Stir in curry paste and cook for 1 minute.
- Step 3 of 5
Add chicken and cook until no longer pink on outside, about 5 minutes. Pour in coconut milk, fish sauce, and palm sugar.
- Step 4 of 5
Add eggplant and lime leaves. Simmer for 10 minutes until eggplant is tender.
- Step 5 of 5
Stir in bell peppers and cook for 3 minutes until tender-crisp. Tear in fresh basil just before serving.
