Interesting painting class a couple weeks ago. One of my partners in splattering paint about brought in a photo from an unmentionable magazine. My first thought was “I need to buy eggplant to roast for the Thai Green Curry Chicken.” My second thought was “We’re not really going to paint eggplants, are we?” Guess what?
There you have it. (There are a bunch of my older paintings published here now if you’re interested. If you’re not, skip the link.)
We also had roasted eggplant in our curry. Yum. Sandra… this is for you:
Thai Green Curry Chicken
- 1 lb chicken breast or any other boneless chicken parts you like, cut into small bites
- 2 Tbsp coconut oil
- 1 medium onion, diced
- 2 Tbsp crushed garlic
- 1/2 jar Thai Kitchen Green Curry paste
- 1 can coconut milk (not light… go for the full fat and try to get one without added thickeners)
- 1 red pepper (or 2), sliced into thin strips (but not too thin)
- 1 eggplant, cut into 1 inch chunks and roasted (toss with coconut oil, roast at 350F for about 40 minutes)
- 1 chayote squash, cut into thin, bitesize pieces (this is optional but it’s delicious)
Melt coconut oil and saute onions and garlic until just translucent. Add chicken and curry paste and saute until the chicken is cooked through. Add the coconut milk, turn down to low and heat gently until just simmering. Add the red pepper, chayote and eggplant. Continue to simmer just until the veggies are hot. Don’t overcook now or you’ll lose the beautiful texture of the veggies. Serve in a bowl with a generous ladle of the coconut sauce and eat as though it were soup or ladle it over steamed rice.