Thai Chicken Curry Recipe
Prep Time:
10 minutes
Cook Time:
20 minutes
Servings:
4 Servings
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
  • ½ 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. Heat the vegetable oil in a large skillet or deep pan.
  2. Add the ginger, garlic, and Thai paste and stir for 40 seconds.
  3. Pour in the coconut milk and the chicken broth and stir until well-combined.
  4. Add the fish sauce and the sugar and stir well.
  5. Put the chicken in the pan, and allow it to simmer for around 8 minutes.
  6. Add the eggplant and simmer for another 5 minutes, stirring occasionally.
  7. Mix in the snow peas and the green onions and simmer for 2-3 more minutes.
  8. Squeeze in the lime juice, and add more fish sauce, to taste.
  9. Garnish with fresh cilantro and lime wedges, and serve over steamed rice, if desired.