Thai Green Curry Chicken
Fragrant coconut curry with green chilies, basil, and eggplant.
- prep 10 min
- cook 20 min
- total 30 min
- serves 4
- intermediate
- Thailand
Ingredients
- 500 g chicken thigh
- 400 ml coconut milk
- 3 tbsp green curry paste
- 200 g thai eggplant
- 20 g basil
- 2 tbsp fish sauce
Steps
- Fry curry paste in thick coconut cream.
- Add the chicken and simmer until cooked.
- Stir in remaining coconut milk and eggplant.
- Finish with basil and fish sauce.
≈ 520 kcal · 28 g protein · 14 g carbs · 38 g fat — per serving, estimate