Total time · 37 min
Thai Green Chicken Curry
Green curry paste flavors chicken and eggplant in fragrant coconut milk.
- Prep
- 15 min
- Cook
- 22 min
- Servings
- 4
Indicative estimates
- Energy per serving
- ~342 kcal per serving partial estimate
- Ingredient value
- ~$15.98 indicative estimate
Ingredients
- 450 g Chicken
- 400 ml Coconut milk
- 35 g Green curry paste
- 180 g Thai eggplant
- 120 g Green beans
- 15 ml Fish sauce
- 12 g Thai basil
- 3 cups Cooked jasmine rice
Directions
- 10 min
Fry curry paste in the thick coconut cream until fragrant.
- 21 min
Add chicken, eggplant, and green beans to the fried curry paste; pour in coconut milk and simmer until the chicken reaches 165 °F (74 °C).
- 6 min
Stir in fish sauce and Thai basil; serve with the cooked rice.