Thai Green Curry with Chicken and Eggplant
Thai food is a favorite compliment to our crisp, refreshing Monterey Pinot Gris. While the complex spices and fresh flavors of Thai cuisine can be intimidating for home cooks, our friend Eden Hensley has a simple and delicious way to get a taste of Thai without calling for delivery.
Pair with La Crema Monterey Pinot Gris.
Thai Basil Green Curry with Chicken and Eggplant
Author: Eden Hensley
Recipe type: Main
Cuisine: Thai
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 2-13.5 oz cans Coconut Milk
- 8 oz Vegetable or Chicken Stock
- 1/4 cup Fish Sauce
- 2-3 Tbsp Thai Green Curry Paste
- 1 lb Boneless, skinless Chicken breast, sliced
- 2 Japanese eggplants, sliced in 1/8” rounds (leave skin on)
- 5-8 Thai Basil Leaves
- (optional) Sliced red chili peppers
Instructions
- In a medium pot, warm coconut milk, fish sauce, and Thai Green curry paste.
- When sauces are blended and the coconut milk begins to slow boil, add the chicken. Be careful not to let the coconut milk boil for too long as it will curdle.
- Reduce heat to slow simmer. Cook covered for about 10 to 15 minutes.
- When you can smell the chicken, add the eggplant.
- When the eggplant is tender, add the basil leaves. Serve immediately over rice.
- If you like your food “Thai spicy” add the optional red chili peppers.
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