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Recipe

Green Curry with Chicken & Eggplant

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Scott Phillips

Servings: four.

Green curry paste tends to be spicier than red curry paste. If you use homemade curry paste, it may be hotter than the jarred paste, depending on the chiles you use. Use 1-1/2 Tbs. if you’d like a slightly milder curry.

Ingredients

  • 1 lb. boneless, skinless chicken thighs (4 large)
  • 2 small Japanese eggplants or 2 very small Italian eggplants (about 4 oz. each)
  • 2 Tbs. vegetable oil
  • 1-1/2 to 2 Tbs. green curry paste, either jarred or homemade (see variation)
  • 15-oz. can unsweetened coconut milk
  • 1 cup low-salt chicken broth
  • 5 wild lime leaves, torn or cut into quarters (optional)
  • 2 Tbs. fish sauce
  • 1 Tbs. palm sugar or light brown sugar
  • 1/4 tsp. kosher salt
  • A handful of fresh Thai or Italian basil leaves
  • Hot cooked rice or rice noodles for serving
  • 1 long, slender fresh red chile (such as red jalapeño or serrano), thinly sliced on the diagonal (optional)

Nutritional Information

      Nutritional Sample Size without rice or noodles
      Calories (kcal) : 480
      Fat Calories (kcal): 350
      Fat (g): 39
      Saturated Fat (g): 23
      Polyunsaturated Fat (g): 5
      Monounsaturated Fat (g): 7
      Cholesterol (mg): 75
      Sodium (mg): 980
      Carbohydrates (g): 13
      Fiber (g): 3
      Protein (g): 25

Preparation

  • Trim the chicken and cut it into bite-size chunks. Trim the eggplant, cutting away stems and bottoms. Quarter each lengthwise, and then slice crosswise at 1-inch intervals.
  • Heat the oil in a 2- to 3-quart saucepan over medium heat until a bit of curry paste just sizzles when added to the pan. Add all the curry paste and cook, pressing and stirring with a wooden spoon or heatproof spatula to soften the paste and mix it in with the oil, until fragrant, about 2 minutes.
  • Increase the heat to medium high and add the chicken. Spread it in a single layer and cook undisturbed until it starts to brown around the edges, 1 to 2 minutes. Stir and continue cooking until most of the chicken is lightly browned, 1 to 2 minutes.
  • Add the coconut milk and chicken broth and stir well, scraping the bottom of the pan to release the browned bits. Add the eggplant and half the lime leaves (if using) and bring to a simmer.
  • Simmer, adjusting the heat as needed and stirring occasionally, until the chicken is completely done and the eggplant is tender, 8 to 10 minutes.
  • Add the fish sauce, sugar, and salt and stir. Remove from the heat. Tear the basil leaves in half (or quarters if they are large), and stir them into the curry, along with the remaining lime leaves (if using). Let rest for 5 minutes to allow the flavors to develop.
  • Serve hot or warm with rice or noodles, garnished with the chile slices (if using).

Reviews

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Reviews

  • Jade_Fox | 01/25/2009

    Really enjoyed it. I used 3 TBS. of green curry past. We like heat. Added rice noodles to the curry and served it in shallow bowls. Accompanied by a side dish of romain salad with ginger dressing.

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