Green Curry with Chicken and Eggplant
A rich and very spicy coconut curry that goes very well with steamed rice.
Ingredients
- 1x batch Green Curry paste (see link above for recipe) 140 grams
- 300 grams Coconut Cream (NOT CREAM OF COCONUT) about 1.5 cups
- 400 grams Chicken breast, skin on about 2 medium breasts
- 1 pinch salt
- 250 grams Japanese Eggplant about 2 medium eggplants
- 17 grams fish sauce 1 Tbsp.
- 4 grams palm sugar (or white sugar) 1 tsp.
- 5 grams fresh or frozen makrut lime leaves about 20 leaves
- 200 grams chicken stock (or water) about 1 cup
- 60 grams green serrano chilies about 6 chilies
- 10 grams red or green thai bird chilies about 6 chilies
- 30 grams fresh Thai basil leaves about 2 cups, loosely packed
Instructions
- Cut chicken breasts in half lengthwise and then cut into bite sized chunks. Season very lightly with a pinch of salt.
- Cut serrano peppers on the bias into large chunks. Pound the bird chilies with the heel of knife to bruise the peppers and slightly break open.
- In a wide pot, bring coconut cream to a simmer and add the curry paste.
- Stir the paste into the coconut cream and simmer for 30 seconds over medium high heat.
- Add chicken breast to pot.
- Simmer chicken for 2 minutes over medium high heat, stirring to prevent bottom of pot from scorching.
- Add the eggplant and continue to simmer over medium high heat for another 2 minutes. Continue stirring.
- Roughly tear the makrut lime leaves into the pot and simmer 1 more minutes
- Add fish sauce and palm sugar to the pot. Simmer 30 seconds.
- Add the chicken stock to the pot, and simmer over high or medium-high heat for 10 minutes. Curry should start to thicken back up. Keep stirring to prevent scorching.
- Add peppers to the pot and continue to cook the curry until it has become thick and coats everything nicely, about 2 more minutes.
- Add Thai basil and give a quick stir. Curry is now ready. Adjust seasoning with more fish sauce if necessary.
- Serve curry with warm rice
