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Green Curry with Chicken and Thai Eggplant

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Serves 4

  • by from Fine Cooking
    Issue 110

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.

  • 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

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.

nutrition information (per serving):
Calories (kcal): 430; Fat (g): fat g 29; Fat Calories (kcal): 270; Saturated Fat (g): sat fat g 21; Protein (g): protein g 25; Monounsaturated Fat (g): 4.5; Carbohydrates (g): carbs g 19; Polyunsaturated Fat (g): 2.5; Sodium (mg): sodium mg 720; Cholesterol (mg): cholesterol mg 75; Fiber (g): fiber g 3;

Photo: Scott Phillips

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

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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