Thai Green Curry with Chicken and Eggplant

Ingredients

• Green eggplant2-3 medium
• Green chili2-3
• Red chili2-3
• Basil leaves1 cup, packed
• Green curry paste2-3 tablespoons
• Chicken (boneless, skinless)1 lb (approx 450g), diced
• Coconut milk1 can (13.5 oz / 400ml)
• Salt1 teaspoon

Method

1. 1

   Slice the green eggplants into wedges.

2. 2

   Slice the green chilies diagonally.

3. 3

   Slice the red chilies diagonally.

4. 4

   In a pan or wok, add the green curry paste and stir-fry for 1-2 minutes until fragrant.

5. 5

   Pour in the coconut milk and stir well, bringing the mixture to a simmer.

6. 6

   Add the salt and stir to combine.

7. 7

   Add the diced chicken to the simmering curry and cook until the chicken is partially cooked, about 5-7 minutes.

8. 8

   Add the sliced green eggplant and continue to simmer until the eggplant is tender, about 5-8 minutes.

9. 9

   Stir in the sliced green and red chilies.

10. 10

    Add the fresh basil leaves and stir until they wilt, then remove the pan from heat.

11. 11

    Serve the Thai Green Curry hot, preferably with steamed rice.

Prep 15 min · Cook 25 min