Thai Green Curry with Chicken (Make-Ahead)

Name: Thai Green Curry with Chicken (Make-Ahead)
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 600 g Chicken thighs; 100 g green curry paste; 800 ml coconut milk; 400 g Thai eggplant; 30 ml fish sauce; 20 g palm sugar; 5 leaves lime leaves; 30 g basil; 15 ml vegetable oil

Aromatic green curry with chicken, coconut milk, and Thai eggplant. Flavor deepens as it sits, perfect for meal prep.

Total: 1 h 10 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 585
Protein: 38 g
Fat: 42 g
Carbs: 14 g

Ingredients

for 4 servings

Chicken thighs600 g
green curry paste100 g
coconut milk800 ml
Thai eggplant400 g
fish sauce30 ml
palm sugar20 g
lime leaves5 leaves
basil30 g
vegetable oil15 ml

Method

5 steps

Heat vegetable oil in a large pot over medium heat and sauté the green curry paste until fragrant.
Add the chicken thighs and cook until browned on all sides.
Pour in the coconut milk, fish sauce, and palm sugar, bringing the mixture to a gentle simmer.
Add the Thai eggplant and simmer for 20 minutes until the chicken is cooked through and the eggplant is tender.
Stir in the lime leaves and basil just before serving.