Thai green curry chicken✨

For the Chicken + Marinade:▪️1 lb. Boneless Skinless Chicken Breast, sliced in thin bite size pieces▪️2 tsp Cornstarch▪️1 Egg White▪️1 Tbsp Water▪️1/2 tsp Kosher Salt▪️1/4 tsp Pepper▪️

For the Green Curry:▪️2 Tbsp Avocado Oil, divided▪️3 Tbsp Green Curry Paste (I recommend Mae Ploy brand)▪️1 x 13.5 oz. Can Full Fat Coconut Milk▪️1 Cup Chicken Stock▪️1 Chinese Eggplant (~2 Cups), cut at an angle in bite sized chunks▪️1 x 8 oz. Can Bamboo Shoots, drained▪️1 Tbsp Sugar▪️1 Tbsp Fish Sauce▪️1 Red Bell Pepper, sliced in thin strips▪️1/2 a Lime, juice▪️1/2 Cup Fresh Thai Basil Leaves (or sub regular basil)▪️Cooked White Rice, for serving▪️

1️⃣ Place the chicken in a bowl with the rest of the ingredients for the marinade; mix and marinate for 30 mins in the fridge while you prep the rest of the ingredients (this will make the chicken super tender once cooked)
2️⃣ In a large wok or pot preheated over medium heat, stir fry the chicken in 1 Tbsp avocado oil until it is almost cooked through (3-4 min) and then remove it from the wok (it will continue cooking later)
3️⃣ Add 1 Tbsp more avocado oil to the wok along with the green curry paste; fry the curry paste in the oil for 1 min, stirring constantly, then add the coconut milk and chicken stock and mix
4️⃣ Add the eggplant, bamboo shoots, sugar, and fish sauce, then turn the heat up to medium-high and bring to a simmer; once the curry starts bubbling, turn the heat down to medium-low and simmer for 5-7 min, stirring occasionally, until the eggplant is almost tender
5️⃣ Add the chicken back in along with the red bell pepper and bring back to a simmer over medium heat; once simmering, cook 2-3 more mins until chicken is cooked through and eggplant and bell pepper are to your liking
6️⃣ Turn off the heat and stir in the lime juice and basil; serve with white rice and enjoy!

⏲15 minute prep time + 30 minute inactive time + 15 minute cook time

Recipe serves 3-4 people

NOTE: Green curry pastes definitely vary so I recommend getting Mae Ploy brand from an Asian store or amazon; I linked the Mae Ploy paste in my amazon storefront under “recipe specific ingredients & tools” list (the link to my amazon store is in my profile)… I’ve also heard Aroy-D and Maesri are good too

Also, green curry is a spicy dish! I thought 3 Tbsp of paste was perfect but if you’re super sensitive to spice start with half the amount of paste… if you want to add more at the end just make sure to fry it in a separate pan for 1 min with some oil before adding it in

🌱Vegan Modification: Sub in extra veggies (or tofu) for chicken, leave out the fish sauce, and look for a green curry paste without shrimp (Maesri is a good brand that has no shrimp)

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