Green Curry Chicken and Eggplant

Name: How to cook Green Curry Chicken and Eggplant - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

fenway

Green Curry Chicken and Eggplant

This is a classic Thai dish. It is one of our daughter’s favorite when she eats out so I did some research and this is the recipe I came up with.

Ingredient

Food ration :

2 servings

Cooking time :

30 minutes

boneless, skinless chicken breasts

1 tsp

medium sized eggplant cubed. Leave skin on

1/2

red onion cut in large sections

green curry paste (I used Thai Kitchen)

1 cup

Cooking instructions

* Step 1

Cut each chicken breast in half lengthwise and then slice the chicken in 1/4" sections. Don’t cut less than 1/4” as you do not want the chicken to dry out. Put chicken in a bowl and add the sriracha seasoning. Mix well to coat the chicken

* Step 2

In a very hot pan add 1 Tbsp garlic olive oil. Add chicken and give a quick sear. We are not cooking the chicken through. That comes later. Remove chicken to a large bowl.

* Step 3

Add another Tbsp of garlic olive oil and a Tbsp of butter. Over medium to high heat add in onions, eggplant and pepper. Add salt and pepper. Stir and cook for 5 minutes. We will finish the cooking later. Remove vegetables to the bowl with the chicken.

* Step 4

Add 1 Tbsp garlic olive oil and 2 Tbsp green curry paste to the hot pan. Over medium heat stir the paste for 1 minute until fragrant. Add coconut milk, chicken stock, fish sauce and lime juice. Bring to a boil for 5 minutes. This is to thicken the curry sauce. Now add back the chicken and vegetables and cover the pan. Allow to simmer for 8-10 minutes. Check that the eggplant is tender.