Ingredients
- 4 Chicken Breast Halves
- 3 14 oz can Coconut Milk
- 1/3 C Green Curry Paste
- 3/4 C tiny Thai Eggplant (makhua puong) or 1/2 C Frozen Peas
- 2 Tbsp Fish Sauce
- 1 tsp Salt
- 1 ts Sugar
- 1 C Lightly packed basil leaves
- 6 kaffir Lime Leaves , finely shredded
- 1 Jalapeno Chile , cut into strips lengthwise
- 1 sm Fresh Red Chili , cut into strips lengthwise
Servings:
Instructions
- Cut chicken breasts into 1/2" wide strips of bite sized pieces and set aside
- Spoon into a dutch oven, 1/2 of the thickest milk from the top of a can of coconut milk that has not been shaken
- Measure 3 1/2 Cups of remaining coconut milk and freeze for another use
- Heat thick coconut milk over medium heat
- Add curry paste, cook, stirring constantly until oil separates from the mixture.
- Stir in remaining coconut milk and bring to a boil
- Add chicken, eggplant, fish sauce, salt and sugar
- Bring to a boil
- Reduce heat, cover and simmer for 30 minutes. If using green peas, add peas during last five minutes of cooking time.
- Add basil leaves and lime leaves, cook 1 minute
- Stir in chilies
- Spoon into serving bowl and serve over rice.
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