Easy Thai Green Curry
Amy Lee Scott
1 tablespoon vegetable oil
2 chicken breasts, cut into one-inch pieces
3-4 tablespoons Thai green curry paste
1 tablespoon fish sauce
1 can coconut milk
1/2 cup chicken broth
2 tablespoons brown sugar
1 medium eggplant, sliced into one-inch pieces
1 red bell pepper, sliced
1 tablespoon dried basil
1/4 cup fresh cilantro, chopped
1 cup frozen peas
1 lime, cut into fourths
In a large skillet, brown the chicken in vegetable oil. Add the green curry paste and fry for a minute, until it is fragrant.
Add the fish sauce (it won’t taste fishy, just adds a nice umami flavor), coconut milk, broth, and brown sugar.
Add the eggplant, bell pepper, basil, and cilantro and simmer for 15 minutes, until chicken is cooked through and vegetables are soft.
Add the frozen peas and cook for a minute longer.
Serve over steamed white rice with a squeeze of fresh lime juice.
If you are vegetarian, substitute the chicken for tofu. Or, just add more vegetables like zuchinni and/or potatoes in lieu of chicken.