Simple Way to Make Perfect Green Curry Chicken and Eggplant
Hey everyone, hope you're having an amazing day today. Today, I will show you a way to make a distinctive dish, Steps to Prepare Award-winning Green Curry Chicken and Eggplant. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Green Curry Chicken and Eggplant, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Green Curry Chicken and Eggplant delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Green Curry Chicken and Eggplant is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Green Curry Chicken and Eggplant estimated approx 30 minutes.
To get started with this particular recipe, we have to prepare a few ingredients. You can have Green Curry Chicken and Eggplant using 13 ingredients and 5 steps. Here is how you can achieve that.
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.
Ingredients and spices that need to be Take to make Green Curry Chicken and Eggplant:
- 2 boneless, skinless chicken breasts
- 1 tsp sriracha seasoning
- 1 medium sized eggplant cubed. Leave skin on
- 1/2 red onion cut in large sections
- 1 hot red pepper 🌶
- 1/2 tsp black pepper
- 1/4 tsp salt
- 2 Tbsp green curry paste (I used Thai Kitchen)
- 1 cup coconut milk
- 1/2 cup chicken stock
- 2 Tbsp fish sauce
- Juice from 1 lime
- 1 Tbsp Thai basil leaves chopped
Instructions to make Green Curry Chicken and Eggplant
- 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
- 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.
- 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.
- 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.
- Plate the food and garnish with Thai basil leaves. Serve and enjoy. Goes great with rice or naan bread.
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