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Recipe

Green Curry with Chicken and Thai Eggplant

Scott Phillips

Servings: 4

Golf-ball-size green Thai eggplant look a bit like green zebra tomatoes and have a bitter edge. In this curry, that bitterness is balanced lend a slightly by sweet pineapple and the spicy green curry paste.

Create your own custom Thai curry with the Recipe Maker.

Ingredients

  • 1 (13.5- to 14-oz.) can coconut milk (more for garnish)
  • 1/4 cup green curry paste
  • 1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
  • 2 Tbs. light brown sugar or light brown palm sugar; more as needed
  • 1 tsp. fish sauce; more as needed
  • 1 lb. boneless chicken thighs, cut into 1/4-thick bite-size strips
  • 3/4 cup Thai eggplant wedges
  • 6 whole fresh or thawed frozen wild lime leaves (or substitute 1 tsp. finely grated lime zest)
  • 3/4 cup sliced button or cremini mushrooms (1/4-inch-thick slices)
  • 3/4 cup bite-size pineapple chunks
  • 3/4 cup halved cherry tomatoes
  • 3/4 cup loosely packed fresh Italian or Thai basil leaves

Nutritional Information

      Calories (kcal) : 430
      Fat Calories (kcal): 270
      Fat (g): 29
      Saturated Fat (g): 21
      Polyunsaturated Fat (g): 2.5
      Monounsaturated Fat (g): 4.5
      Cholesterol (mg): 75
      Sodium (mg): 720
      Carbohydrates (g): 19
      Fiber (g): 3
      Protein (g): 25

Preparation

  • Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can).

    In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. It will get very thick and shiny and may or may not separate; either is fine.

    Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Whisk in the broth, sugar, fish sauce, and remaining coconut milk. Bring to a simmer over medium-high heat.

    Add the chicken, eggplant, and whole lime leaves and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the button mushrooms and continue to simmer. After another 2 minutes, add the pineapple and cherry tomatoes and simmer until everything is tender and cooked through, about 1 minute more.

    Remove the curry from the heat. Season to taste with more sugar and fish sauce, and stir in the basil. Transfer to a serving bowl (or serve right out of the pot). Remove the lime leaves or tell your guests to eat around them. Garnish with a drizzle of coconut milk.

Reviews

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Reviews

  • moebears | 06/30/2017

    This was super easy and scrumptious. Husband had two huge servings, which never happens, he's so picky! I can see varying the veg/protein on this. Served with cilantro rice...mmmm!

  • crazedclimber | 05/22/2012

    This recipe was easy and very delicious. I added red pepper and was very satisfied by how easy and tasty the meal was.

  • valdelle | 07/27/2011

    The easiest and the best combination of the thai curry, ingredients can be changed, but just the curry itself (without ingredients) deserve 10 stars.THANK YOU!

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