Green Curry With Chicken and Baby Eggplants

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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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