Thai Green Curry Chicken
Ingredients
- 2 tablespoons vegetable or avocado oil
- 6 tablespoons Green Curry Paste, please see my recipe above
- 1 cup chicken or vegetable broth, low sodium
- 14 oz can coconut milk, full fat
- 1 - 2 teaspoons fish sauce
- 1 teaspoon honey
- 1/8 teaspoon salt
- 6 kaffir lime leave
- 4 chicken breasts, skinless boneless, sliced thin
- 2 Japanese eggplants, chopped
- 1 can bamboo shoots, shredded
- 16 Thai basil leaves
- 1 Lime - Juice of 1 lime
- Garnish with: Thai basil, cilantro/coriander, green or red chili slices.
- Serve with: steamed jasmine rice
Instructions
- Prepare curry paste (recipe on Elegant Entertaining website)
- Heat oil in a heavy-based skillet over medium-high heat.
- Add curry paste and cook for 2 to 3 minutes.
- Add chicken broth and half the coconut milk, mix to dissolve the paste.
- Add fish sauce and honey.
- Add kaffir lime leaves. Mix then bring to simmer.
- Add chicken, stir, then on low heat simmer gently. Cook 15 minutes.
- Add remaining coconut milk, add eggplants, cook for 12 minutes.
- Add basil and lime juice. The sauce should have reduced but will still be on the thin side, not thick.
- Serve curry over jasmine rice with garnishes of choice (cilantro, basil, lime zest, chili slices).
Notes
Vegetarian Version: Substitute chicken for extra eggplant and chunks of firm tofu.
Tried this recipe?Let us know how it was!