Servings: 4 servings
Calories: 560kcal
Ingredients
- 600 g chicken thighs cut into chunks
- 400 ml full-fat coconut milk
- 200 ml chicken stock
- 3–4 tbsp green curry paste (homemade or good quality)
- 150 g Thai eggplant quartered (or courgette)
- 2 tbsp fish sauce
- 1 tbsp coconut cream
- 1 large handful Thai basil
- 4 kaffir lime leaves torn
- 2 red chilies sliced
- 2 tbsp coconut oil
Instructions
- Heat oil in a wok. Fry curry paste over medium heat 2–3 minutes until fragrant.
- Add 200ml coconut milk and stir to combine with the paste.
- Add chicken and cook 5 minutes, turning to coat.
- Add remaining coconut milk, stock, and kaffir lime leaves.
- Simmer 15 minutes. Add eggplant and simmer 5 more minutes.
- Season with fish sauce. Stir in basil and remove from heat.
- Finish with coconut cream and red chili slices.
Nutrition
Serving: 1serving | Calories: 560kcal | Protein: 38g | Fat: 42g | Fiber: 2g
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