Green Chicken Curry with Eggplant
1 Chicken Breast 2 Chicken Thighs 1/2 cup Coconut Cream 1/4 cup Green Curry Paste 3 cup Coconut Milk 1 1/2 cup Diced Eggplant 2 tbs Fish Sauce 1 tbs Palm or Brown Sugar 1/2 tsp Cor...
Ingredients
- 1chicken breast
- 2chicken thighs
- 1/2cupcoconut cream
- 1/4cupgreen curry paste
- 3cupcoconut milk
- 11/2 cup diced eggplant
- 2tbs fish sauce
- 1tbs palm or brown sugar
Directions
- 1
1 Chicken Breast 2 Chicken Thighs 1/2 cup Coconut Cream 1/4 cup Green Curry Paste 3 cup Coconut Milk 1 1/2 cup Diced Eggplant 2 tbs Fish Sau
- 2
Bone and skin the chicken breast and thighs
- 3
cut the meat into large, bite s ized pieces, and set aside
- 4
In a medium, heavy bottomed saucepan, warm the coconut cream over a medium heat until it boils gently
- 5
Adjust the heat to maintain a gentle boil and cook for 6 to 8 minutes, stirri ng occasionally
- 6
The coconut cream will become fragrant as it thickens
- 7
When you see tiny poo ls of oil glistening on the surface add the curry paste and stir to dissolve it into the coconut cr eam
- 8
Continue cooking for 1 to 2 minutes