Chicken Green Curry With Indian Eggplant

Chicken Green Curry With Indian Eggplant

This Green Curry is a comfort food you can make healthier, indian eggplant is a beautiful, exotic and savory feeling way to make it unique.

Prep Time10

Cook Time10

Total Time20

Course: จานหลัก

Cuisine: ไทยภาคกลาง

Keyword: แกงเขียวหวาน

Servings: people

Calories: 1414kcal

Cost: 15

Equipment

Ingredients

1 pound Chicken breast Sliced
½ pound long beans Green long beans
.75 pound Indian Egg Plant Chopped into quarters
2 tablespoon olive oil
2 tablespoon green curry paste
3 cups light coconut milk
1 ½ cup water
2 cups Thai Basil Leaves

Instructions

Heat a medium wok to medium high heat with a bit of healthy oil, canola, sunflower, whatever you prefer.
Stir-fry the green curry paste for a minute or two or until fragrant
Add in one cup of light coconut milk.
Add in the chicken breast or whatever protein you like.
Add in another ½ cup of light coconut milk and ½ cup of water and bring to a boil.
Add in the cut vegetables and cook until soft.
Taste and add stevia and more coconut milk to make it less spicy or more green curry paste to make it spicier.

Notes

As always, if you have any doubt, check it out, regarding your fact dependent health situation. We are not dieticians, nutritionists or doctors. We make our healthy Thai recipes as healthy as we can. You will always want to use fresh ingredients and make sure to cook the meats through for safety. If you have any ideas for improvements we would love to hear them in the comments section below. Please share, like and subscribe to our blog to support us and so you don't miss a recipe.

Nutrition