Green Curry Chicken

Thailand’s gaeng keow wan takes its vivid color from fresh green chilies pounded into a fragrant paste. This weeknight version simmers chicken thighs in rich coconut milk with Thai basil and eggplant until the sauce turns silky and aromatic.

Serves 4

Estimate for one serving

• 520 cal
• 32g protein
• 48g carbs
• 24g fat
• 6g fiber

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Ingredients

• 4 tbsp Thai green curry paste
• 1 can (13.5 oz) Coconut milk (full-fat)
• 1.5 lb Boneless skinless chicken thighs
• 1 cup Thai basil leaves
• 1.5 cups Jasmine rice (uncooked)
• 2 tbsp Fish sauce
• 1 tbsp Palm sugar or brown sugar
• 2 tbsp Vegetable oil
• 3 Garlic cloves
• 2 Thai eggplants (or Japanese eggplants)
• 1 Red bell pepper
• 4 Kaffir lime leaves (optional)
• 1/2 cup Water or chicken broth

Instructions

1. 1Cook jasmine rice according to package directions (about 15-20 min) and keep warm.
2. 2Cut chicken thighs into 1-inch bite-size pieces. Set aside.
3. 3Slice eggplants into wedges and red bell pepper into thin strips. Mince the garlic.
4. 4Heat vegetable oil in a large wok or deep skillet over medium-high heat.
5. 5Add green curry paste and minced garlic; stir-fry for 30-45 seconds until fragrant (do not burn).
6. 6Pour in the full can of coconut milk and stir to combine with the paste. Bring to a gentle simmer.
7. 7Add the chicken pieces, kaffir lime leaves (if using), and water or broth. Simmer for 8-10 minutes until chicken is nearly cooked through.
8. 8Stir in the eggplant wedges, bell pepper strips, fish sauce, and sugar. Simmer another 5-7 minutes until vegetables are tender but still crisp.
9. 9Taste and adjust seasoning with more fish sauce or sugar if needed. Remove from heat.
10. 10Stir in fresh Thai basil leaves until just wilted.
11. 11Serve immediately over hot jasmine rice.