This Thai Green Curry with eggplant and chicken takes just 10 minutes to cook! It is so easy and tastes just like the restaurant..trust me, I worked for years as a Thai chef! With a few select ingredients and a wok, you will be eating authentic Thai food in no time.
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I have a deep love for Thai food. It started with a little Thai restaurant on the island of Kauai that my mother would take me to eat at. We always ordered the hot green tapioca for dessert and I have such fond memories of this place!
When I moved to the Middle East and started to eat kosher, authentic Thai food became near impossible to find. Finally, an incredible restaurant “Kapao” opened. It was headed by a chef who studied in Thailand and was intent on bringing delicious Thai food to the streets of the country…and all of it kosher.
I soon got a job as chef at the restaurant and quickly learned how to cook my favorite Thai dishes…Green Curry with eggplant and chicken, and Cashew Chicken Stir Fry!
Green Curry Ingredients
This recipe is easy and accessible to the home cook– we use ready made curry paste so you don’t have to go out and find all those fussy ingredients!
To give this dish the authentic flavor you will need:
Eggplant: cut into cubes, with the skin left on, or off according to preference(I keep it on!)
Canned baby corn: slice each baby corn into half lengthwise
Dried Kaffir Lime Leaves: these can be found online or in the asian section of the grocers. They last forever and add that true restaurant flavor, so don’t skip them!
Fresh basil: to finish the dish we add fresh whole basil leaves once the curry is finished cooking. Dont add them any earlier or they will shrivel and wilt into the dish and just get lost in the curry!
Chicken: for a full hearty meal I always add chicken, but you can leave it out If you want to make this a vegetarian meal. slice it thin and use either chicken thigh or chicken breast.
Coconut Cream or Milk: we will use one cup of canned coconut cream. use the rest of the can to make our favorite Hawaiian Butter Mochi!
10 Minute Curry
Yes, this dish takes just 10 minutes to make! First set up all your ingredients on the counter. Slice the chicken and baby corn, cube the eggplant, and open your can of coconut milk.
In short:
1. To start we open the curry (or lightly saute it in a bit of oil), which opens up the flavors.
2. Then we add the liquids, and all the ingredients of the dish.
3. Finally season the curry with a sprinkle of sugar and soy sauce, and let it cook for 8-10 minutes.
4. Finish by adding fresh basil leaves and serve the dish with a big side of jasmine rice.
10-Minute Thai Green Curry(with eggplant and chicken)
Equipment
- wok
Ingredients
- 1 Tbsp oil
- 1 Tbsp green curry paste
- 1 cup coconut milk
- 1/2 cup water
- 1/2-1 cup chicken breast or thigh, thinly sliced
- 1/4 cup eggplant, cubed
- 3 pieces canned baby corn, each sliced in half lengthwise
- 4 leaves kafir lime
- 1/2 Tbsp white sugar
- 3/4 Tbsp soy sauce
- 6-8 whole basil leaves
- jasmine rice, to serve
Instructions
- First prepare all ingredients. Slice the chicken and baby corn, cube the eggplants. Open your can of coconut milk and have the curry paste next to the wok.
- Place a wok over medium heat. Add oil (1 Tbsp), and then add curry paste (1 Tbsp). Saute for 30 seconds, moving around gently with a spatula to open the flavors. Do not cook any longer or the curry will burn.
- Pour in coconut milk (1 cup) and water (1/2 cup).Stir and break up any clumps of curry paste with your spatula.
- Add eggplant (1/4 cup), chicken(1/2-1 cup), baby corn, and kafir lime. Stir so all ingredients are covered in the liquid. Let cook a minute or two and season with sugar(1/2 Tbsp) and soy sauce(3/4 Tbsp).
- Let cook for 8-10 minutes on medium-high heat, until the chicken is fully cooked through and eggplant is soft. Remove from heat and add basil leaves(6-8 leaves). If you are serving in individual bowls you can add additional basil leaves as garnish.
Serve
- Serve immediately with a side of warm jasmine rice. The best way in my opinion, is to serve rice onto each plate and then spoon over the curry, but some people like to add rice into the curry. Which one are you?
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