Green Curry With Chicken and Baby Eggplants

“Recipe by Chef Arun at Arun's Thai Restaurant in Chicago, IL. One of my favorite Indian dishes! (I often modify it to be vegetarian)”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Grind together the curry paste ingredients in an electric blender, adding only as much water as necessary to form a smooth, thick paste.
  2. Grind together the curry paste ingredients in an electric blender, adding only as much water as necessary to form a smooth, thick paste.
  3. Combine the sliced chicken breast and the curry paste in a pan over high heat. Stir the chicken mixture until the chicken is nearly done.
  4. Add the coconut milk, chicken, stock, fish sauce, and palm sugar, and let simmer until the chicken is done.
  5. Add the eggplants and cook on very low heat until just done, about 2 minutes.
  6. Turn off the heat and add the basil leaves, kaffir lime leaves, and shredded chilies. Let sit a few minutes before serving.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: