Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium eggplant, cut into bite-sized pieces
- 1 can (14 oz) coconut milk
- 2 tbsp green curry paste
- 1 tbsp vegetable oil
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 red bell pepper, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 lime, juiced
- Salt and pepper to taste
- Fresh cilantro, chopped for garnish
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chicken and cook until browned, about 5-7 minutes.
3. Remove the chicken from the skillet and set aside.
4. Add the eggplant, onion, garlic, and ginger to the skillet and cook until the vegetables are tender, about 5-7 minutes.
5. Add the green curry paste and stir to combine.
6. Add the coconut milk, fish sauce, brown sugar, and lime juice to the skillet and stir to combine.
7. Add the red bell pepper and cooked chicken to the skillet and stir to combine.
8. Reduce the heat to low and simmer for 10-15 minutes, or until the sauce has thickened and the chicken is cooked through.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for cooking chicken and vegetables, low heat for simmering the curry sauce.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 390
Fat: 24g
Carbohydrates: 18g
Protein: 28g
Sodium: 620mg
Sugar: 9g
Substitutions for ingredients:
- Chicken can be substituted with tofu, shrimp, or beef.
- Eggplant can be substituted with zucchini or green beans.
- Green curry paste can be substituted with red curry paste.
Variations:
- Add sliced mushrooms or bamboo shoots to the curry.
- Use different vegetables such as carrots, broccoli, or snow peas.
- Add a tablespoon of peanut butter for a creamier sauce.
Tips and tricks:
- To make the chicken more tender, marinate it in a mixture of soy sauce, garlic, and ginger for at least 30 minutes before cooking.
- Use full-fat coconut milk for a richer and creamier sauce.
- Adjust the amount of green curry paste according to your preference for spiciness.
Storage instructions:
Store any leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a microwave-safe dish or on the stovetop until heated through.
Presentation ideas:
Serve the curry in individual bowls and garnish with fresh cilantro.
Garnishes:
Fresh cilantro, sliced red chili peppers, or chopped peanuts.
Pairings:
Serve the curry with steamed rice or noodles.
Suggested side dishes:
- Thai cucumber salad
- Stir-fried bok choy
- Coconut rice
Troubleshooting advice:
- If the curry sauce is too thick, add a splash of water or chicken broth to thin it out.
- If the curry sauce is too thin, simmer it for a few more minutes until it thickens.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Store any leftover curry in the refrigerator and consume within 3 days.
Food history:
Green curry is a popular Thai dish that originated in central Thailand. It is made with a paste of green chili peppers, lemongrass, garlic, and other spices, and is typically served with meat or seafood and vegetables.
Flavor profiles:
This dish has a spicy, savory, and slightly sweet flavor profile, with a creamy and coconutty sauce.
Serving suggestions:
Serve the curry in individual bowls with a side of rice or noodles.
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Region: Thai