Green Curry with Chicken and Thai Eggplant

Name: Green Curry with Chicken and Thai Eggplant
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Thai
Ingredients: 1,5 lb boneless chicken thighs; 400 ml full-fat coconut milk; 3 tbsp green curry paste; 1 cup chicken stock; 2 cup Thai eggplant; 6 whole kaffir lime leaves; 2 tbsp fish sauce; 1 tbsp palm sugar; 1 whole red Thai chili; 0,75 cup Thai basil leaves; 1 whole lime; 1,5 cup jasmine rice

Silky coconut-based curry perfumed with kaffir lime, fresh green chili paste, and tender chicken thighs: bright, creamy, and layered with heat.

Time: 45 min
Servings: 4
Level: Intermediate
Calories: 452

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Original Olivi recipe · nutrition calculated per serving

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4servings

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Instructions

10 steps · tick them off as you cook

Slice 1½ lbs (680 g) boneless chicken thighs into 1-inch pieces and pat dry with paper towel.
Open a can of full-fat coconut milk without shaking; scoop the thick cream from the top into a large wok set over medium-high heat.
Simmer the coconut cream for 3-4 minutes, stirring, until the oil separates and the cream turns glossy and slightly darker.
3-4 minutes
Add 3 tbsp green curry paste and fry for 2 minutes, pressing it into the oil until deeply fragrant and the raw edge cooks off.
2 minutes
Add the chicken pieces and sear for 4 minutes, coating each piece thoroughly in the toasted paste.
4 minutes
Pour in the remaining coconut milk plus 1 cup chicken stock, then bring to a gentle simmer over medium heat.
Add 2 cups halved Thai eggplant (or cubed globe eggplant) and 6 torn kaffir lime leaves; simmer for 12 minutes until the eggplant is tender but not mushy.
12 minutes
Season with 2 tbsp fish sauce and 1 tbsp palm sugar, tasting and adjusting until the salty-sweet balance sings.
Add 1 sliced red Thai chili and ¾ cup Thai basil leaves, then remove from heat and let sit for 2 minutes so the basil perfumes the curry.
2 minutes
Ladle into bowls over steamed jasmine rice, finishing with a squeeze of lime.

Chef's tip

Never shake the coconut milk can: the thick cream at the top is your flavour engine. Frying it until it 'cracks' and releases oil is the single most important step for an authentic, glossy curry.