Thai Green Curry With Chicken, Eggplant and Oyster Mushrooms
Thai green curry with chicken, eggplant, and oyster mushrooms is a delicious and aromatic dish that's bursting with flavor. The combination of creamy coconut milk, spicy green curry paste, and fragrant herbs and spices make it taste authentically Thai. Serve this spicy curry with jasmine rice or rice noodles, and make sure to keep some cold drinks on hand!
Ingredients
- 1 tbsp vegetable oil or coconut oil
- 4 tbsp Mae Ploy Green Curry Paste
- 1 white onion, halved and thickly sliced
- 1 Japanese eggplant or 4 Thai eggplants, cut into rounds
- 2 king oyster mushrooms, hand torn into strips
- 2 cups full fat coconut milk
- ½ lb. chicken breast or chicken thighs, thinly sliced
- 1 tbsp fish sauce
- 3 tbsp palm sugar
- 1 cup fresh green beans, halved
- ½ cup chopped kai lan (Chinese broccoli)
- 2 limes halved
- ¼ cup fresh cilantro, chopped
- hot cooked jasmine rice
- sliced Thai basil, optional
Instructions
- In a large deep saucepan, heat the oil over medium heat until shimmering.
- Add the onions, mushrooms, eggplant and green curry paste and stir fry for a minute or two until fragrant.
- Add 1 cup of coconut milk to the pan and bring to a boil. Add chicken and onions and simmer over medium heat for 5 minutes.
- Add in the remaining coconut milk, fish sauce, and palm sugar. Add in 1/2 cup water if the mixture looks too dry. Simmer gently for 15 minutes until vegetables soften.
- Add in the green beans and kai lan, and simmer for an additional 5 minutes until cooked through and vegetables are bright green.
- Serve with lime wedges, cilantro, Thai basil and hot jasmine rice.