Thai Green Curry with Chicken and Eggplant - La Crema

Name: Thai Green Curry with Chicken and Eggplant - La Crema
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2-13.5 oz cans Coconut Milk; 8 oz Vegetable or Chicken Stock; 1/4 cup Fish Sauce; 2-3 Tbsp Thai Green Curry Paste; 1 lb Boneless, skinless Chicken breast, sliced; 2 Japanese eggplants, sliced in 1/8” rounds (leave skin on); 5-8 Thai Basil Leaves; (optional) Sliced red chili peppers

www.lacrema.com

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Prep Time: 10

Cook Time: 20

Total: 30

Servings: 4

Cost: $3.62 /serving

Author : Eden Hensley

Thai Green Curry with Chicken and Eggplant - La Crema

Ingredients

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2-13.5 oz cans Coconut Milk8 oz Vegetable or Chicken Stock1/4 cup Fish Sauce2-3 Tbsp Thai Green Curry Paste1 lb Boneless, skinless Chicken breast, sliced2 Japanese eggplants, sliced in 1/8” rounds (leave skin on)5-8 Thai Basil Leaves(optional) Sliced red chili peppers

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Instructions

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Step 1

In a medium pot, warm coconut milk, fish sauce, and Thai Green curry paste.

Step 2

When sauces are blended and the coconut milk begins to slow boil, add the chicken. Be careful not to let the coconut milk boil for too long as it will curdle.

Step 3

Reduce heat to slow simmer. Cook covered for about 10 to 15 minutes.

Step 4

When you can smell the chicken, add the eggplant.

Step 5

When the eggplant is tender, add the basil leaves. Serve immediately over rice.

Step 6

If you like your food “Thai spicy” add the optional red chili peppers.