Photo by Parkpoom K Photo
Styling by #PloyOyuriFoodstylist
Green Curry Chicken is a classic Thai favorite made with tender chicken, creamy coconut milk, and fragrant green curry. With Honest Bowl Green Curry Paste, you can bring this familiar Thai dish to your table in four simple steps.
Prep Time:
25 minutes
Cook Time:
15 minutes
Servings:
1
Ingredients :
2 Tbsp vegetable oil
3 Tbsp Honest Bowl Green Curry Paste
1 chicken breast, sliced
1 cup coconut milk
1 eggplant, cut into 6–8 bite-sized pieces
¼ cup pea eggplants
2 kaffir lime leaves (makrut lime leaves), torn
1 red chili, sliced into 5–8 pieces
¼ cup water or coconut milk (use only if the curry gets too thick)
Salt and sugar to taste
Directions:
1. Cook the Curry Paste:
Heat the vegetable oil in a pan over medium heat. Add the Honest Bowl Green Curry Paste. Stir-fry for about 1 minute, until fragrant.
2. Cook the Chicken:
Add the sliced chicken breast. Stir and cook for about 3–5 minutes, until the outside of the chicken is opaque and white.
3. Add the Coconut Milk & Vegetables:
Pour in the coconut milk and stir well. Let it simmer for a couple of minutes. Add the eggplant, pea eggplants, red chili, and kaffir lime leaves. If the curry gets too thick, gradually add up to ¼ cup water or extra coconut milk.
4. Simmer & Serve:
Season with salt and sugar to taste. Simmer for 5–7 minutes, until the vegetables are tender and the chicken is fully cooked. Serve hot with steamed rice.
Recipe Author:
Isara Luangsangroong