Best Green Curry With Chicken And Thai Eggplant Recipes

THAI GREEN CURRY

Thai Green Curry image

Recipe video above. This is how to make a really great QUICK green curry by pimping up curry in a jar, OR using a homemade green curry paste! Don't skip frying off the curry paste, this makes all the difference. See Spiciness info in Note 1 (remember, Green Curry is supposed to be spicy!)

Provided by Nagi

Categories Mains

Time 35m

Number Of Ingredients 21

Ingredients

4 - 6 tbsp Thai Green Curry Paste (Maesri best) OR ((Note 1))
1 quantity homemade green curry paste ((Note 1))
2 large garlic cloves (, minced)
2 tsp fresh ginger (, finely grated)
1 tbsp lemongrass paste ((Note 2))
2 tbsp vegetable oil
1 cup (250ml) chicken or vegetable broth, low sodium
400 g/14oz coconut milk (, full fat (Note 4))
1 - 3 tsp fish sauce *
1 - 3 tsp white sugar *
1/8 tsp salt *
6 kaffir lime leaves (, torn in half (Note 5))
350 g/12 oz chicken thigh (, skinless boneless, sliced (Note 6))
2 Japanese eggplants, (, small, 1cm / 2/5" slices (Note 7))
1 1/2 cups snow peas (, small, trimmed)
16 Thai basil leaves ((Note 8))
Juice of 1/2 lime (, to taste)
Crispy fried Asian shallots (, high recommended (Note 9))
Thai basil or cilantro/coriander (, recommended)
Green or red chillies slices (, optional)
Steamed jasmine rice

Steps:

Heat oil in a heavy based skillet or pot over medium high heat.
Add curry paste (and garlic, ginger and lemongrass Extras, if using) and cook for 2 to 3 minutes until it mostly "dries out" - see video. Don't breath in the fumes!!
Add chicken broth and coconut milk, mix to dissolve paste.
Curry in a jar seasonings: Add 1 tsp fish sauce, 1 tsp sugar, no salt.
Homemade curry paste seasonings: Add 3 tsp fish sauce, 3 tsp sugar, 1/8 tsp salt.
Add kaffir lime leaves. Mix then bring to simmer.
Add chicken, stir then lower heat to medium so it's bubbling gently. Cook 7 minutes.
Add eggplants, cook 5 minutes until soft.
Taste sauce. Add fish sauce or salt for more saltiness, sugar for sweetness.
Add snow peas, cook 2 minutes until a bit softened, then stir through basil and lime juice. Sauce should have reduced but will still be a be on the thin side, not thick - that's how it's should be. DO NOT keep simmering - sauce will darken.
Serve curry over jasmine rice with garnishes of choice.

Nutrition Facts : Calories 352 kcal, Carbohydrate 16 g, Protein 7 g, Fat 31 g, SaturatedFat 25 g, Sodium 54 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving

GREEN CURRY WITH CHICKEN AND EGGPLANT

Green Curry With Chicken and Eggplant image

Make and share this Green Curry With Chicken and Eggplant recipe from Food.com.

Provided by sarah85

Categories Curries

Time 31m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/2 lb chicken, sliced
6 tablespoons green curry paste
14 ounces coconut milk
1/4 cup fish sauce
3 tablespoons sugar
1/2 cup sliced eggplant
1/8 cup bamboo shoot
6 kaffir lime leaves
1/4 cup basil leaves
red chili pepper (to garnish)

Steps:

Combine chicken with sauce ingredients and bring to a boil. Continue to simmer until chicken is done (approx. 8 minutes).
Add eggplant, bamboo shoots and lime leaves. Cook until eggplant is tender (approx. 3 minutes). Garnish with basil leaves and chili pepper before serving. Serve with rice.

Nutrition Facts : Calories 539.6, Fat 25.5, SaturatedFat 18.5, Cholesterol 42.5, Sodium 1490.9, Carbohydrate 66.2, Fiber 0.8, Sugar 63.8, Protein 13.1