Thai Chicken Curry Recipe

Thai Chicken Curry Recipe

from tastingtable.com

Ingredients

  • 5 tablespoons Thai green curry paste
  • 2 garlic cloves, minced
  • 1 tablespoon fresh ginger, minced
  • 12 ounces chicken thighs, deboned and sliced into bite-sized pieces
  • 2 tablespoons vegetable oil
  • 1/2 cup chicken broth
  • 1 14-ounce can coconut milk
  • 2 teaspoons fish sauce
  • 1 teaspoon dark brown sugar
  • 2 limes, juiced
  • 2 green onions, sliced
  • 1 small eggplant, sliced into cubes
  • 1 cup snow peas, sliced

Directions

  1. 1

    Heat the vegetable oil in a large skillet or deep pan.

  2. 2

    Add the ginger, garlic, and Thai paste and stir for 40 seconds.

  3. 3

    Pour in the coconut milk and the chicken broth and stir until well-combined.

  4. 4

    Add the fish sauce and the sugar and stir well.

  5. 5

    Put the chicken in the pan, and allow it to simmer for around 8 minutes.

  6. 6

    Add the eggplant and simmer for another 5 minutes, stirring occasionally.

  7. 7

    Mix in the snow peas and the green onions and simmer for 2-3 more minutes.

  8. 8

    Squeeze in the lime juice, and add more fish sauce, to taste.

  9. 9

    Garnish with fresh cilantro and lime wedges, and serve over steamed rice, if desired.