Thai Green Curry with Chicken and Thai Eggplant
There's something magical about the way the aroma of Thai green curry fills your kitchen—lemongrass, galangal, and kaffir lime leaves dancing in coconut milk. This recipe stays true to its roots, using fresh green chilies and Thai eggplants for that authentic burst of flavor. The chicken becomes tender as it simmers, soaking up the fragrant sauce, while the eggplants add a creamy, slightly bitter contrast. Serve it over jasmine rice, and you'll feel like you've been transported to a bustling Bangkok street stall. It's comfort food with a kick, and once you try it, you'll never go back to takeout.
Ingredients
- boneless chicken thighs500g
- coconut milk400ml
- green curry paste3 tbsp
- Thai eggplants200g
- fish sauce2 tbsp
- palm sugar1 tbsp
- kaffir lime leaves4 leaves
- Thai basil1 cup
- vegetable oil1 tbsp
- jasmine rice2 cups
- water3 cups
Directions
- 1
Rinse the jasmine rice and cook it with 3 cups of water using your preferred method. Set aside when done.
- 2
Prepare the ingredients: cut the chicken into bite-sized pieces, quarter the Thai eggplants, tear the kaffir lime leaves, and pick the Thai basil leaves.
- 3
In a large pot or wok, heat the vegetable oil over medium heat. Add the green curry paste and fry for 1-2 minutes until fragrant.
- 4
Pour in half of the coconut milk and stir to dissolve the paste. Add the chicken and cook until it turns opaque, about 5 minutes.
- 5
Add the remaining coconut milk, Thai eggplants, fish sauce, palm sugar, and kaffir lime leaves. Bring to a simmer and cook for 15-20 minutes until the chicken is tender and the eggplants are soft.
- 6
Stir in the Thai basil leaves and cook for another minute. Taste and adjust seasoning if needed.
- 7
Serve hot over jasmine rice.
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