Green curry with chicken breast

Name: Green curry with chicken breast
Ingredients: 1 tablespoon oil; 2 tablespoons green curry paste; 400 ml coconut milk; 1 small eggplant (250 g); 100 g canned green beans; 250 g chicken breast; 1 teaspoon fish sauce (optional); 150 g rice; 300 ml water; 5 g coriander leaves

Meat - Green curry with chicken breast by Catalina O. - Recipia

Green curry with chicken breast has a coconut sauce that simmers gently, without boiling. It’s one of the well-known Thai dishes loved by foreign tourists, and it’s the first thing that comes to mind when I think of Thai food. I cut the eggplant into cubes the same size as the chicken, so they’re the same size on the plate. Prep: 15 minutes. Cook: 30 minutes. Total time: 45 minutes. Servings: 2. About 980 kcal and 48 g protein per serving.

Ingredients

1 tablespoon oil
2 tablespoons green curry paste
400 ml coconut milk
1 small eggplant (250 g)
100 g canned green beans
250 g chicken breast
1 teaspoon fish sauce (optional)
150 g rice
300 ml water
5 g coriander leaves

Preparation

1. Pat the chicken breast dry with paper towels and cut it into 1.5 cm cubes. Peel the eggplant and cut it into cubes of the same size; drain the green beans. 2. Put 150 g of rice and 300 ml of water in a lidded saucepan. Cook over low heat for 15 minutes, until the water is absorbed. 3. Heat 1 tablespoon of oil in a small saucepan and stir in 2 tablespoons of green curry paste for 1 minute. Keep a little distance from the pungent fumes. 4. Pour in 400 ml of coconut milk and stir for 1 minute over low heat, without letting it boil. 5. Add the eggplant and 100 g of drained green beans. Simmer over low heat for 5 minutes; the eggplant will start to soften. 6. Add the chicken to the pan and simmer over low heat for 8 minutes, until it’s no longer pink in the center. Add 1 teaspoon of fish sauce, if using. 7. Serve the green curry with chicken breast over the rice and scatter 5 g of coriander leaves on top.

Notes

A small, firm eggplant has less spongy flesh; if yours is large, keep the cubes the same size and leave it on the heat for a few extra minutes. Chicken cut into pieces larger than 1.5 cm will need a longer cooking time, and it’s ready when it’s no longer pink in the center. If the coconut milk has a thick layer of cream in the can, stir it before pouring so it blends evenly into the sauce. As with a stew, serve the curry over steamed rice, which soaks up the sauce on the plate. Leftovers keep in the fridge for up to 3 days and should be reheated gently, without boiling. Fresh green beans can replace the canned ones in the same amount; fish sauce contains fish.