Green Curry

Name: Green Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 to 6 servings
Ingredients: 2 Tbsp vegetable oil; 4-6 Tbsp Thai Green Curry Paste (amount will vary by brand and taste preference; they can vary by spiciness level so please consider before adding); 2 large garlic cloves, minced; 1 large shallot, minced; 2 tsp fresh ginger (grated); 1 cup low-sodium chicken or vegetable broth; 14oz coconut milk (full fat, preferably); 1 tsp fish sauce (optional); 1 tsp sugar (optional); 6 kaffir lime leaves (optional); 12oz boneless, skinless chicken thighs sliced; 2 Japanese eggplants*; 2 red bell peppers*; Juice of 1/2 lime; 16 Thai basil leaves; Rice to serve; *Curry is a blank slate for vegetables so feel free to use sliced mushrooms, snow peas, carrots, or any other vegetables you may have in your refrigerator. You may also swap chicken for pork, tofu, or shrimp, but please adjust your cooking time if so.

Pairs With Sauvignon Blanc

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Difficulty:: Easy
Prep Time:: 10 minutes
Cook Time:: 20 minutes
Total Time:: 30 minutes
Yield:: 4 to 6 servings

Ingredients

2 Tbsp vegetable oil 4 Tbsp vegetable oil
4-6 Tbsp Thai Green Curry Paste (amount will vary by brand and taste preference; they can vary by spiciness level so please consider before adding) 8-12 Tbsp Thai Green Curry Paste (amount will vary by brand and taste preference; they can vary by spiciness level so please consider before adding)
2 large garlic cloves, minced 4 large garlic cloves, minced
1 large shallot, minced 2 large shallots, minced
2 tsp fresh ginger (grated) 4 tsp fresh ginger (grated)
1 cup low-sodium chicken or vegetable broth 2 cups low-sodium chicken or vegetable broth
14oz coconut milk (full fat, preferably) 28 oz (two 14 oz cans) coconut milk (full fat, preferably)
1 tsp fish sauce (optional) 2 tsp fish sauce (optional)
1 tsp sugar (optional) 2 tsp sugar (optional)
6 kaffir lime leaves (optional) 12 kaffir lime leaves (optional)
12oz boneless, skinless chicken thighs sliced 24 oz boneless, skinless chicken thighs, sliced
2 Japanese eggplants* 4 Japanese eggplants*
2 red bell peppers* 4 red bell peppers*
Juice of 1/2 lime Juice of 1 lime
16 Thai basil leaves 32 Thai basil leaves
Rice to serve Rice to serve
*Curry is a blank slate for vegetables so feel free to use sliced mushrooms, snow peas, carrots, or any other vegetables you may have in your refrigerator. You may also swap chicken for pork, tofu, or shrimp, but please adjust your cooking time if so. *Curry is a blank slate for vegetables so feel free to use sliced mushrooms, snow peas, carrots, or any other vegetables you may have in your refrigerator. You may also swap chicken for pork, tofu, or shrimp, but please adjust your cooking time if so.

Instructions

Add oil to a heavy-bottomed skillet or Dutch oven and heat over medium-high heat.
Add curry paste, garlic, and ginger. Stir to mix and cook for 2-3 minutes.
Add the chicken broth and coconut milk and mix to combine. Add fish sauce, sugar, and kaffir lime leaves if using and stir. Bring to a simmer.
Add chicken, stir and then lower the heat so it is gently bubbling. Cook 7 minutes, stirring periodically.
Add bell pepper and cook for four minutes. Then add eggplant and cook for an additional four minutes or until soft. Taste the sauce and adjust with fish sauce or sugar to preference.
Stir in basil and lime juice. Note the sauce will be thin, but that is intended as it will darken.
Serve over rice with desired garnishes.