Thai Green Curry Chicken Eggplant - with Ready Made Paste | Thai Girl in the Kitchen

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream diluted with water

Light coconut milk reduces calories while maintaining flavor.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a vegetarian alternative and often cheaper.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based option, while chicken thighs are more economical.

bamboo shoots

🥗Healthier: water chestnuts

💰Cheaper: canned mushrooms

Water chestnuts provide a similar crunch, while canned mushrooms are often less expensive.

Start by introducing the dish: Thai Green Curry Chicken.

List the ingredients needed for the recipe.

Use store-bought green curry paste, noting that different brands can vary in flavor.

Use chicken thighs, recommending them over chicken breast for better flavor.

Prepare 400ml of full-fat coconut milk and 200ml of water, separating the coconut milk into two parts.

Cut Thai eggplants into bite-sized pieces and soak them in water to prevent discoloration.

Slice red chilis, removing seeds if less spice is desired, and wash hands after handling.

Slice palm sugar thinly for easier dissolving, using 1 tablespoon.

Cut chicken thighs into slightly larger than bite-sized pieces to account for shrinkage during cooking.

Pour the first half of the coconut milk into a pot and mix the water with the other half for a lighter coconut milk.

Stir the coconut milk over medium heat until it thickens and oil separates, noting that canned coconut milk may not separate as easily.

Add 3 tablespoons of green curry paste to the thickened coconut milk and combine until aromatic.

Add 300g of chicken to the pot, stirring until it's about halfway cooked.

Pour in the remaining coconut milk and bring to a boil until the chicken is fully cooked.

Season the curry with 1 tablespoon of fish sauce, 1 tablespoon of palm sugar, a handful of Thai basil, and 5-6 bruised and ripped Kaffir lime leaves.

Rinse the eggplants and add them to the curry, noting they may discolor quickly.

Turn off the heat and garnish with sliced red chilis for color.

Serve the curry with hot steamed rice or rice noodles with boiled egg.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens