Green Curry with Chicken & Eggplant

Green Curry with Chicken & Eggplant
Photo by Scott Phillips


  • 1 cup low-salt chicken broth
  • 15-oz. can unsweetened coconut milk
  • Hot cooked rice or rice noodles for serving
  • 2 Tbs. vegetable oil
  • 1 lb. boneless, skinless chicken thighs (4 large)
  • 5 wild lime leaves, torn or cut into quarters (optional)
  • 2 small Japanese eggplants or 2 very small Italian eggplants (about 4 oz. each)
  • + 6 more ingredients
    • 1 Tbs. palm sugar or light brown sugar
    • 1-½ to 2 Tbs. green curry paste, either jarred or homemade (see variation)
    • A handful of fresh Thai or Italian basil leaves
    • 2 Tbs. fish sauce
    • ¼ tsp. kosher salt
    • 1 long, slender fresh red chile (such as red jalapeño or serrano), thinly sliced on the diagonal (optional)

Trim the chicken and cut it into bite-size chunks. Trim the eggplant, cutting away stems and bottoms. Quarter each lengthwise, and then slice crosswise at 1-inch intervals. Heat the oil in a 2- to 3-quart saucepan over medium heat until a bit of curry paste just sizzles when added to the pan. Ad...

View full recipe at Fine Cooking


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