Name: Thai Green Curry with Chicken and Thai Eggplant
Prep time: 10 min
Cook time: 29 min
Total time: 39 min
Ingredients: 1.5 lbs chicken breast; 4 tbsp green curry paste; 2 cups coconut milk; 1.5 cups Thai eggplant; 1 cups thai basil leaves; 2 tbsp fish sauce; 1.5 tbsp palm sugar; 2 tbsp lime juice; 2 tbsp vegetable oil; 2 whole Thai green chilies

Thai Green Curry with Chicken and Thai Eggplant

DinnerHigh-ProteinQuick & Easy

Ingredients (10)

Ingredient	Qty	Cal	P	C	F
chicken breast	1.5 lbs	194	36g	0g	4g
green curry paste	4 tbsp	17	0g	1g	1g
coconut milk	2 cups	223	2g	3g	24g
Thai eggplant	1.5 cups	8	0g	2g	0g
thai basil leaves	1 cups	2	0g	0g	0g
fish sauce	2 tbsp	3	0g	0g	0g
palm sugar	1.5 tbsp	15	0g	4g	0g
lime juice	2 tbsp	2	0g	1g	0g
vegetable oil	2 tbsp	60	0g	0g	7g
Thai green chilies	2 whole	6	0g	2g	0g

Ingredients (10)

Ingredient	Qty	Cal	P	C	F
chicken breast	1.5 lbs	194	36g	0g	4g
green curry paste	4 tbsp	17	0g	1g	1g
coconut milk	2 cups	223	2g	3g	24g
Thai eggplant	1.5 cups	8	0g	2g	0g
thai basil leaves	1 cups	2	0g	0g	0g
fish sauce	2 tbsp	3	0g	0g	0g
palm sugar	1.5 tbsp	15	0g	4g	0g
lime juice	2 tbsp	2	0g	1g	0g
vegetable oil	2 tbsp	60	0g	0g	7g
Thai green chilies	2 whole	6	0g	2g	0g

Directions

Step 1
Cut chicken into bite-sized pieces, about 1.5 inch cubes
Step 2
Heat oil in large pan over medium heat, add green curry paste and fry for 2 minutes
Step 3
Slowly pour in half the coconut milk while stirring until paste is smooth
Step 4
Add chicken pieces and cook for 5 minutes until partially cooked
Step 5
Add remaining coconut milk and bring to gentle simmer
Step 6
Add Thai eggplant pieces and simmer for 8-10 minutes until chicken is cooked through
Step 7
Stir in fish sauce, palm sugar, and lime juice, taste and adjust
Step 8
Add Thai basil leaves and fresh green chilies, remove from heat immediately
Step 9
Serve over jasmine rice with extra basil and chilies on the side