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Thai Chicken Curry

From Our Kitchen


2 lbs. boneless, skinless chicken thighs cut into cubes
1 medium eggplant cut into cubes
½ lb. green beans
1 green bell pepper, diced
1 yellow onion, chopped
2 Tbsp. lemongrass, minced
8 kaffir lime leaves, bruised
2 cans (13.5 oz) coconut milk
2 tsp. Thai green curry paste
2 Tbsp. Thai basil, thinly sliced
1 can baby corn
2 Tbsp. fish sauce
3 Tbsp. peanut oil


Add 2 Tbsp. oil to a large wide pot over medium-high heat. Brown chicken evenly, then set aside.

Add remaining oil and brown eggplant for about 6 to 8 minutes. Add onions and cook for 5 minutes. Add curry, lemongrass, and bell pepper and cook for another minute. Add coconut milk, kaffir lime leaves and simmer over low heat for 10 minutes. Add chicken and cook for another 10 minutes. Add beans and cook for 5 more minutes.

Remove from heat. Add corn, herbs, and fish sauce. Stir and serve over rice.

Serves 6