Dinner
Green Curry with Chicken and Eggplant
Deriving its colour from green chillies, this green curry recipe is packed with flavour and is super-easy to make on a weekday. Serve over a bowl of jasmine rice. Recipe courtesy of Chef Andrea Buckett.
Updated
Ingredients
- 2 Tbsp canola oil (30 mL)
- 3 Tbsp green curry paste (45 mL)
- 8 boneless skinless chicken thighs, cut into bite sized pieces
- 2 Asian eggplants, trimmed and diced
- 1 -14 oz can coconut milk (398mL)
- 2 Tbsp brown sugar (30 mL)
- 1 Tbsp fish sauce (15 mL)
- 2 Kaffir lime leaves, minced or zest of 1 lime (1)
- 1 cups sliced bamboo shoots (250 mL)
- 1 red pepper, thinly sliced
- ¼ cup chopped cilantro (60 mL)
Directions
- In a medium-sized pan, over medium heat add 2 Tbsp canola oil (30 mL) canola oil. Once the oil is warm and shimmers add curry paste to the pan and cook for 1 minute.
- To the pan, add chicken thighs and cook, stirring occasionally for 5 minutes. Add eggplant and cook for another 2 minutes.
- Stir in coconut milk, brown sugar, fish sauce and lime leaves. Simmer covered for 20 minutes.
- Add the bamboo shoots and red pepper and cook until shoots and peppers are warmed through.
- Serve with jasmine rice and garnish with cilantro.
Nutritional Analysis
| Calories | 709 |
|---|---|
| Total Fat | 46.4 g |
| Saturated Fat | 23.3 g |
| Cholesterol | 314 mg |
| Sodium | 806 mg |
| Carbohydrates | 19.2 g |
| Fiber | 3.0 g |
| Sugar | 11.7 g |
| Protein | 57.6 g |
| Potassium | 980 mg |
