Thai Green Curry with Chicken, Eggplant and Broccoli

Recipe video above. This is how to make a really great QUICK green curry by pimping up curry in a jar, OR using a homemade green curry paste! Don’t skip frying off the curry paste, this makes all the difference. See Spiciness info in Note 1 (remember, Green Curry is supposed to be spicy!)

Ingredients

One jar green curry

2 large garlic cloves, minced

2 Tbsp avocado oil

1 cup chicken broth

1 can coconut milk

1 tsp sugar

1/8 tsp salt

16 oz chicken thighs, sliced

2 Japanese eggplants, cut into bite size pieces

3 broccoli heads, chopped

16 basil leaves

Juice of 1 lime

What To Do

• Heat oil in a heavy based skillet or pot over medium high heat.

• Add curry paste (and garlic, ginger and lemongrass Extras, if using) and cook for 2 to 3 minutes until it mostly “dries out”

• Add chicken broth and coconut milk, mix to dissolve paste.

• Add 1 tsp sugar and 1/8 tsp salt

• Add chicken, stir then lower heat to medium so it’s bubbling gently. Cook 7 minutes.

• Add eggplants and broccoli, cook 5-10 minutes until soft.

• Taste sauce and adjust salt/sweet.

• Serve curry over rice and garnish with cilantro and hot sauce.