Green Coconut Curry

You can make this dish with chicken, as the recipe suggests, but for the rendition pictured above I used tilapia. I like to use Thai Kitchen Green Curry paste which comes in little jars in the international foods aisle in the grocery store. If you can find kaffir lime leaves, use 4 of them instead of the lime zest.

Green Coconut Curry
Serves 4

1 lb boneless skinless chicken breasts
3 Tblsp Asian fish sauce
1 14oz can coconut milk
3 Tblsp green curry paste
1 cup chicken broth
zest of 1 lime in long strips
1 small eggplant cut into 3/4" cubes
1 can baby corn, drained
1 can straw mushrooms, drained
1/3 cup basil or cilantro, chopped
cooked Jasmine rice, for serving

Cut the chicken into thin slices. Stack the slices and cut into thin strips. Combine the chicken and fish sauce in a bowl until ready to cook.

Spoon the layer of thick coconut milk from the top of the can into a saucepan, setting aside the rest. Bring to a simmer and stir in the curry paste. Simmer gently for 5 minutes. Stir in the remaining coconut milk, broth, lime zest, and eggplant. Bring to a boil, lower the heat and simmer for 10 minutes.

Stir in the chicken and the baby corn and mushrooms, simmer until the chicken is cooked through, about 5 minutes. Remove the pan from heat and stir in the basil or cilantro. Taste and adjust the salt as needed. Serve hot over cooked white rice.