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.

Prep Time

Servings

2 Tbsp canola oil (30 mL)

3 Tbsp green curry paste (45 mL)

8 boneless skinless chicken thighs, cut into bite sized pieces (8)

2 Asian eggplants, trimmed and diced (2)

1 -14 oz can coconut milk (398mL)

2 Tbsp brown sugar (30 mL)

1 Tbsp fish sauce (15 mL)

2 Kaffir lime leaves, minced (2) or zest of 1 lime (1)

1 cups sliced bamboo shoots (250 mL)

1 red pepper, thinly sliced (1)

¼ cup chopped cilantro (60 mL)

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.

Ingredients

2 Tbsp canola oil (30 mL)

3 Tbsp green curry paste (45 mL)

8 boneless skinless chicken thighs, cut into bite sized pieces (8)

2 Asian eggplants, trimmed and diced (2)

1 -14 oz can coconut milk (398mL)

2 Tbsp brown sugar (30 mL)

1 Tbsp fish sauce (15 mL)

2 Kaffir lime leaves, minced (2) or zest of 1 lime (1)

1 cups sliced bamboo shoots (250 mL)

1 red pepper, thinly sliced (1)

¼ cup chopped cilantro (60 mL)

Did you know?

Canola oil has half the saturated fat of soybean and olive oil, and is a rich source of vitamins E and K.

Did you know?

Canola is used in biofuel production because it’s low-carbon, sustainable and renewable.

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

Protein

57.6 g

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When you get to know Canadian Canola, you just might fall in love.