Eggplant & Chicken Thai Green Curry
This Eggplant and chicken Green Curry has amazing flavors that make it the ultimate comfort food for Thai food lovers. Loaded with eggplant and tender pieces of chicken soaked in a rich and creamy sauce, it takes under 30 minutes to make!
Servings: 4
Calories: 262kcal
Ingredients
- 2 japanese eggplant should equal 3 cups chopped
- 2 tbsp oil
- ½ tsp salt
- 1 tbsp finely chopped ginger
- 2 cloves garlic minced
- 1 tbsp lemongrass paste
- 5-6 tbsp Thai green curry paste adjust depending on desired taste
- 1 ½ cups chicken stock
- 1 can full fat coconut milk
- 1 tsp fish sauce
- 2 chicken breasts cut in half long wise and then very thinly sliced
- 4 Kaffir leaves (or 1 tsp lime zest)
- 1/4 red bell pepper julienned
- ⅔ cup thai basil leaves
Instructions
- Cut the eggplant in half lengthwise and then cut into ¼ inch slices.
- Heat the oil in a large skillet on medium high heat. Add in the eggplant slices, sprinkle with salt and cook for approximately 5-6 minutes until the eggplant is soft and golden brown in color. Use a slotted spoon to remove the eggplant from the pan and set aside on a plate.
- Add the ginger, garlic and lemongrass paste to the pan and cook for 1 minute before adding in the green thai curry paste and cook for an additional 2 minutes (keep an eye on it to ensure it doesn’t burn).
- Add the chicken stock, coconut milk and fish sauce to the pan and bring to a gentle simmer. Once simmering add in the raw chicken and kaffir leaves and leave to cook on medium heat for 6 minutes until the chicken is cooked through.
- Add the bell peppers and thai basil and cook for an additional 2 minutes
- Return the eggplant to the pan, gently stir and garnish with additional thai basil, cilantro and sliced red chilies if desired
Nutrition
Calories: 262kcal | Carbohydrates: 11g | Protein: 27g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 72mg | Sodium: 569mg | Potassium: 787mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3246IU | Vitamin C: 16mg | Calcium: 50mg | Iron: 1mg