Green Curry with Chicken and Thai Eggplant

Green Curry with Chicken and Thai Eggplant
Photo by Scott Phillips


  • 6 whole fresh or thawed frozen wild lime leaves (or substitute 1 tsp. finely grated lime zest)
  • ¾ cup loosely packed fresh Italian or Thai basil leaves
  • ¼ cup green curry paste
  • 1 (13.5- to 14-oz.) can coconut milk (more for garnish)
  • 2 Tbs. light brown sugar or light brown palm sugar; more as needed
  • 1 lb. boneless chicken thighs, cut into ¼-thick bite-size strips
  • ¾ cup sliced button or cremini mushrooms (¼-inch-thick slices)
  • + 5 more ingredients
    • ¾ cup halved cherry tomatoes
    • 1 tsp. fish sauce; more as needed
    • 1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
    • ¾ cup bite-size pineapple chunks
    • ¾ cup Thai eggplant wedges

Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can). In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. ...

View full recipe at Fine Cooking


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