How To make Green Chicken Curry with Eggplant
1 Chicken Breast
2 Chicken Thighs
1/2 cup Coconut Cream
1/4 cup Green Curry Paste
3 cup Coconut Milk
1 1/2 cup Diced Eggplant
2 tbs Fish Sauce
1 tbs Palm or Brown Sugar
1/2 tsp Coriander leaves
1/2 cup Basil leaves
3 Red chiles
1. Bone and skin the chicken breast and thighs; cut the meat into large, bite s ized pieces, and set aside. 2. In a medium, heavy bottomed saucepan, warm the coconut cream over a medium heat until it boils gently. Adjust the heat to maintain a gentle boil and cook for 6 to 8 minutes, stirri ng occasionally. 3. The coconut cream will become fragrant as it thickens. When you see tiny poo ls of oil glistening on the surface add the curry paste and stir to dissolve it into the coconut cr eam. 4. Continue cooking for 1 to 2 minutes. 5. Add the chicken pieces and stir fry for 1-2 minutes to coat them evenly with the paste. Cook for about 2 minutes. 6. Increase the heat and add the coconut milk, eggplant, fish sauce, sugar and salt and stir well. Stir in the coriander, adjust the heat to maintai n a gentle active boil and cook for 8-10 minutes, stirring occasionally. 7. When the chicken is cooked and the eggplant is just tender, remove from the heat and transfer to a serving bowl. 8. Scatter basil leaves, chopped chiles and some coriander on the top.
How To make Green Chicken Curry with Eggplant's Videos
Amazing Thai Green Curry for Vegan Skeptics ????
Get $10 off a handmade Thai mortar and pestle, visit and use the code PAILIN. Thanks to KROK for sponsoring this video!
A vegan Thai green curry to satisfy even the most hardcore meat eaters (such as my husband!). In this video I share how to pack your plant-based curry with umami, how to improve store bought curry paste with a few secret ingredients, and how to choose vegetables and protein to make sure the curry will be substantial and satisfying. Meat eaters will not miss the meat in this curry!
00:00 Intro
00:25 Improving store bought curry paste
02:35 Making the green curry sauce
04:18 Choosing veg & protein for vegan curry
07:02 Adding vegetables and finishing the curry
09:44 Tasting and plating
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
Thai Green Curry With Chicken
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The Chicken Curry I eat every week
How to make this delicious chicken curry. This recipe is easy to make, tastes amazing, and is actually cheap. Please enjoy this Sri Lankan coconut chicken curry.
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Serves - 2-3
Ingredients -
1 - Brown (Yellow) Onion, Sliced
4 - Garlic Cloves, Minced
25g (0.8oz) - Ginger, Peeled & Minced
2 Tbsp (50g) + 1 tsp (10g) - Coconut Oil or Olive Oil
750g (1.6lbs) - Chicken Thigh
3 tsp (7g) - Ground Cumin
2 tsp (3g) - Ground Coriander
1/2 tsp (1.5g) - Ground Cloves
2 tsp (6g) - Smoked Paprika
2 tsp (5g) - Ground Turmeric
4 - Cardamom Pods
3/4 Cups (180ml) - Chicken Stock or Vegetable Stock
12g (0.4oz) - Desiccated Coconut (Optional)
2 Cups (500ml) - Coconut Milk
Seasoning To Taste
Garnish -
Roasted & Chopped Cashew Nuts
1 - Spring Onion (Scallion), Green Stem Only, Thinly Sliced
1 - Long Red Chilli or Birdseye Chilli, Thinly Sliced
Coriander (Cilantro)
Rice -
1 Cup (195g) - Basmati Rice, Washed
2 Cups (500ml) - Cold Water
2 - Kaffir Lime Leaves (Optional)
Seasoning To Taste
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Chicken Curry (Aubergine/Eggplant Chicken Curry)
Chicken Curry (Aubergine/Eggplant Chicken Curry)
Aubergine Chicken Curry is a favourite at our house, this amazing recipe is absolutely delicious. This is another popular dish in Trinidad which was enjoyed in many families while I was growing up. Aubergine is also known on the island as melongene. I have put my own spin on the dish and feel very pleased with the results. Try this curry with our jeera rice recipe and you will be making it over and over again.
Thai Green Curry Chicken (Easy Recipe)
Thai green curry is the most famous Thai dish outside Thailand. It has a distinct green color that set it apart from Indian, Malaysian, and Japanese curries which are mostly red or yellow. The green color is from the green chilies instead of red chilies used in other types of curry.
I want to share with you how to prepare this curry dish in this video. Please watch the video and then refer to the step-by-step guide below:
More information at:
Ingredients:
70 g Thai green curry paste (store-bought)
500 g chicken breast meat (or chicken thigh)
375 ml (1.5cups) of coconut milk
8 sprigs Thai basil leaf (use the leaf only)
125ml (half cup) chicken stock
70 g eggplants
70 g king oyster mushroom
4 pieces kaffir lime leaves
30 g palm sugar
2 tbsp fish sauce
1 red spur chilies
Method:
1. Cut the chicken meat into 1cm to 1.5 cm cubes.
2. Cut the eggplant to the same size of the chicken pieces.
3. Shred the king oyster mushroom into small pieces.
4. Place half of the coconut milk into a pot. Heat it gently until it starts to boil. Reduce it to a thick sauce.
5. Add the green curry paste. Saute until it turns aromatic.
6. Blend 2 sprigs of basil leaves with the remaining coconut milk. (To boost the green color). Add to the curry paste in the pot.
7. Add the chicken and chicken stock and cook for 10 minutes.
8. Add the eggplant, mushroom, kaffir lime leaves, palm sugar, and fish sauce. Cook until the eggplant turns soft.
9. Stir in the chopped red chilies and the remaining basil leaves. Let it boil for half a minute. Serve.
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