This is one of those dishes that’s perfect for using up veggies hanging out in your fridge, and if you love coconut as much as I do, this is the dish for you! It has a sort of savory-sweetness to it and the creaminess is out of this world. It’s so, so satisfying.
Green curry is often served with sticky or jasmine rice, but if you are looking for a lower-carb option, try this curry with some cauliflower rice. Trust me, you won’t miss the carbs at all. With a that said, it’s equally delicious the old-fashioned way, with sticky rice. The creaminess of the sauce wraps itself around the rice to create a sinfully delicious treat for your tongue.
The chicken cooks right in the sauce, making this a little effort meal. I love how a coconut curry feels like it took hours of labor to make, but really it’s just a short time and little effort.
Here’s another batch I made about 2 weeks ago.
I like my curry a little spicy, but not so hot I can’t enjoy the other flavors. Jim prefers his a little hotter. Generally speaking, adding more curry paste = more heat, but that doesn’t always hold true. I’ve used the Thai Kitchen brand Green Curry Paste and it is very mild. In this case, I like to add some diced Thai chili pepper or serrano chili.
I prefer to use a more slender eggplant in my curry such as Japanese, Chinese or Thai varieties, though, the wide, bulbous, almost black variety that you’ll find at just about any American grocery store will also do the trick. I like the smaller, thinner varieties because they’re sweet and more tender than the bigger ones. Eggplant works wonderfully as a sponge to soak up all that coco-nutty goodness!
Let’s say you really hate eggplant, though. A lot of people do, for some reason. It’s ok. Use another veggie in its place. Try some squash, asparagus, or potato. The only rule here is NOT to overcook your veggies. It should be like a nice stew with everything still firm and identifiable. 😉 Just use what you have, use what’s on sale, or use what’s in season. OK?
If you make this dish, I want to see! Tag your pic with #basilandoregano on Instagram.
- 1 tablespoons coconut oil
- 4-7 tablespoons green curry paste
- 2 cans of coconut milk
- 2 chicken breasts, boneless and skinless, thinly sliced
- 1 red bell pepper, cut into bite-sized pieces
- 1 green bell pepper, cut into bite-sized pieces
- 1 eggplant (Japanese, Chinese, or Thai preferred), sliced ½ inch thick
- 3 cups green beans, cut into bite-sized pieces
- 1 tablespoon sugar or sweetener
- 3-4 tablespoons Thai fish sauce
- 6-7 Thai basil leaves, shredded
- Thai or serrano chili (optional)
- Melt the oil in a dutch oven over medium heat. Add the green curry paste and cook until fragrant and bubbly. Mix in coconut milk. Add chili, if using.
- Add in chicken and simmer for about 10 minutes. Add in the veggies and simmer an additional 10 minutes, or until veggies are tender-crisp and chicken is no longer translucent.
- Stir in sweetener, fish sauce, and basil.
- Serve with sticky or cauliflower rice.