Recipe- Coconut Chicken Green Curry

With the temperature dropping and cold nights ahead of us, I wanted to share one of my favorite recipes, Coconut Curry Chicken. The sweetness from the coconut milk coupled with the robust curry flavors and spicy seasons make it a great meal when you need to warm up.

Prep: 5 minutes

Cooking: 15 – 20 minutes

Ingredients

• 6-8 Skinless boneless chicken thighs cut into bite size pieces. (You can substitute with chicken breast but I believe the thighs hold the flavor better with such a robust curry sauce.)
• 12 oz can of Coconut Milk
• Medium white onion
• 1/2 chopped red pepper
• 1 Sliced Thai eggplant
• 2 cloves minced garlic
• 1 tablespoons of fish sauce
• 1 tablespoon of brown sugar
• ½ to 1 tablespoon of cayenne pepper
• 1 bushel of minced cilantro
• 3 tablespoons of green curry paste
• 1 table spoon of vegetable oil

Step 1

Bring a large skillet to medium high heat. Add minced garlic and diced chicken thighs. Cook until chicken is browned on the outside. Add chopped white onion, red pepper, and Thai eggplant. Stirring regularly cook until onions have slightly brown ends and are soft.

Step 2

Add in all of the remaining ingredients, mix well and reduce heat to medium. Simmer uncovered for 10 minutes. When sauce has reduced and chicken is cooked thoroughly. Remove from heat and serve over white rice or toasted French bread.