Thai Green Curry with Eggplant and Chicken
A from-scratch green curry paste using fresh aromatics, served with bamboo shoots.
Total
1h 5m
Prep
40 min
Cook
25 min
Serves
4
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Recipe serves 4
Ingredients
- 1.5 lbs Chicken Thighs
- 1 can Coconut Milk
- 6 small Thai Eggplant
- 10 whole Green Chilies
- 2 stalks Lemongrass
- 1 inch Galangal
- 2 tbsp Fish Sauce
Instructions
- 1
Pound chilies, lemongrass, galangal, and garlic in a mortar and pestle to a fine paste.
- 2
Fry the paste in the cream of the coconut milk until the oil separates.
- 3
Add chicken and remaining coconut milk.
- 4
Simmer with eggplant and fish sauce until chicken is cooked through.
- 5
Garnish with Thai basil and lime leaves.
Nutrition per serving
Calories
440
22% of a 2,000 kcal day
| Protein | 32 g |
| Carbohydrate | 9 g |
| Fat | 31 g |
| Fiber | 3 g |
| Sugar | 2 g |
| Sodium | 720 mg |
Goes well with this
Thai dishes that round out the meal.
Thai-Inspired Coconut Khichdi
A fusion twist using jasmine rice, mung beans, coconut milk, lemongrass, and galangal.
Vegetarian Pad Thai
Stir-fried rice noodles with tofu, peanuts, and bean sprouts in a tangy tamarind-based sauce.
Thai Green Curry Pilaf
A fusion rice dish using coconut milk, lemongrass, and green curry paste with snap peas.
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