Thai Eggplant Chicken Green Curry
Ingredients
- 3 tablespoons coconut oil
- 1 pound chicken breast, cut into small pieces
- 1 tsp arrowroot powder
- 4 Thai eggplants, sliced
- 3 Thai bird chilis, (optional)
- 3 cloves garlic, minced
- 1-inch knob ginger, minced (can be fresh!)
- 1 large onion, sliced
- 2 tablespoons green curry paste
- 1 green bell pepper, chopped
- 1 tablespoon fish sauce
- 1 small can of water chestnuts
- 1 large handful of Thai Basil
- 1 can of coconut milk
Juice from one small lime
Salt and Pepper to taste
Carrots for garnish, optional
Directions
1) Heat 1 ½ tablespoons avocado oil, over medium heat, in a sauté’ pan, cut the chicken into small pieces, and dredge it in the arrowroot powder. Cook the chicken; season well with salt and pepper. Once done, remove chicken and place into bowl.
2) Add another 1 ½ tablespoons of oil and stir fry the eggplants, Thai bird chilies, garlic, ginger and half of the onion. Add the green curry paste and mix well.
3) Once the eggplant has slightly softened, add the rest of the onion, bell pepper and fish sauce.
4) Stir fry for a minute and then add water chestnuts, Thai basil and coconut milk. Cook for another 3-4 minutes.
5) Put the cooked chicken back into the curry and add the lime juice.