Thai Green Curry with Eggplant and Chicken

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

green curry paste

🥗Healthier: homemade curry paste

💰Cheaper: red curry paste

Homemade curry paste can be fresher and tailored to taste.

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu is a plant-based alternative, while pork can be more economical.

Thai basil

🥗Healthier: sweet basil

💰Cheaper: regular basil

Sweet basil is more common and less expensive.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add green curry paste and sauté for 1-2 minutes until fragrant.

Pour in coconut milk and stir to combine with the paste.

Add chicken pieces and cook until they are no longer pink, about 5-7 minutes.

Stir in chicken broth and bring to a gentle simmer.

Add bamboo shoots, bell peppers, zucchini, and eggplant; cook for 5-7 minutes until vegetables are tender.

Stir in fish sauce, sugar, and lime leaves; adjust seasoning as needed.

Add green beans and cook for an additional 2-3 minutes until heated through.

Remove from heat and stir in Thai basil leaves before serving.

Cooking Techniques

Spice Level:

Allergens