Thai green curry chicken
For the Chicken + Marinade:▪️1 lb. Boneless Skinless Chicken Breast, sliced in thin bite size pieces▪️2 tsp Cornstarch▪️1 Egg White▪️1 Tbsp Water▪️1/2 tsp Kosher Salt▪️1/4 tsp Pepper▪️
For the Green Curry:▪️2 Tbsp Avocado Oil, divided▪️3 Tbsp Green Curry Paste (I recommend Mae Ploy brand)▪️1 x 13.5 oz. Can Full Fat Coconut Milk▪️1 Cup Chicken Stock▪️1 Chinese Eggplant (~2 Cups), cut at an angle in bite sized chunks▪️1 x 8 oz. Can Bamboo Shoots, drained▪️1 Tbsp Sugar▪️1 Tbsp Fish Sauce▪️1 Red Bell Pepper, sliced in thin strips▪️1/2 a Lime, juice▪️1/2 Cup Fresh Thai Basil Leaves (or sub regular basil)▪️Cooked White Rice, for serving▪️
🌱Vegan Modification: Sub in extra veggies (or tofu) for chicken, leave out the fish sauce, and look for a green curry paste without shrimp (Maesri is a good brand that has no shrimp)
1️⃣ Place the chicken in a bowl with the rest of the ingredients for the marinade; mix and marinate for 30 mins in the fridge while you prep the rest of the ingredients (this will make the chicken super tender once cooked)
2️⃣ In a large wok or pot preheated over medium heat, stir fry the chicken in 1 Tbsp avocado oil until it is almost cooked through (3-4 min) and then remove it from the wok (it will continue cooking later)
3️⃣ Add 1 Tbsp more avocado oil to the wok along with the green curry paste; fry the curry paste in the oil for 1 min, stirring constantly, then add the coconut milk and chicken stock and mix
4️⃣ Add the eggplant, bamboo shoots, sugar, and fish sauce, then turn the heat up to medium-high and bring to a simmer; once the curry starts bubbling, turn the heat down to medium-low and simmer for 5-7 min, stirring occasionally, until the eggplant is almost tender
5️⃣ Add the chicken back in along with the red bell pepper and bring back to a simmer over medium heat; once simmering, cook 2-3 more mins until chicken is cooked through and eggplant and bell pepper are to your liking
6️⃣ Turn off the heat and stir in the lime juice and basil; serve with white rice and enjoy!
⏲15 minute prep time + 30 minute inactive time + 15 minute cook time
Recipe serves 3-4 people