Thai Green Curry with Chicken

I’ve been cooking Thai food for almost 30 years and one of my go to dishes is green curry. I don’t have time make the paste from scratch so I opt to make it with canned paste. If you sauté in heated peanut oil it helps bring out the flavor and wake up the spices.

Typically this is made with two types of Thai Eggplant, one that is shown in this recipe and the other that looks like peas. I had some fresh yellow squash I picked up from the farmers market that made the curry more colorful and tasted great!

Thai Green Curry with Chicken

Servings: 6-8
Time: 1hr
Difficulty: medium
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Ingredients:

1 tablespoon of peanut oil
1 can of green curry paste (I prefer Maesri brand)
1 can of coconut milk
1-2 Kaffir lime leaves
Large handful of Thai Basil (remove from stems)
3 cups of fresh chicken broth
1-2 tablespoons of sugar or palm sugar
1 tablespoon of fish sauce (or more if you want it saltier)
1 package of organic chicken tenders
1 can of bamboo shoots (I prefer Chaokoh brand)
10-15 Thai eggplant
2 yellow squash

Directions:

In a large pan or dutch oven heat the peanut oil and add the entire can of green curry paste (a little less if you don’t like it too spicy)
Sauté for 1-2 minutes
Add coconut milk and stir until combined with curry paste
Add Kaffir leaves and a handful of basil
Add fresh chicken stock
Add sugar
Add fish sauce
Add chicken
Bring to a boil and let chicken cook until no longer pink
Add bamboo shoots, eggplant and squash
Bring to a boil then reduce heat to simmer for about 30 minutes
Serve over rice or rice noodles