Thai Green Curry with Chicken Breast

Ingredients

for 2 servings

3 ½ ozs green baby eggplants

4 kaffir lime leaves

2 skinless, boneless chicken breast fillets (about 4 ounces)

1 red chili pepper

⅓ oz thai ginger

1 stalk lemongrass

2 garlic cloves

2 ozs baby kale

1 tbsp coconut oil

7 ozs coconut milk

1 tbsp fish sauce

2 ½ ozs cilantro (1 handful)

Preparation steps

1. Pluck mini eggplants from the stems, clean, and wash. Wash lime leaves as well. Rinse boneless skinless chicken breast fillets, pat dry, and cut into strips.

2. Wash the chili pepper and cut into thin rings, removing the seeds. Peel the ginger and cut into thin slices. Remove outer leaves from lemongrass and cut into pieces about 1.5 inches long. Peel and finely dice garlic. Wash kale, pluck leaves from leaf veins, and cut into strips.

3. Heat coconut oil in a pot. Sauté garlic and chili in it for 2 minutes over medium heat. Deglaze with coconut milk and season with fish sauce. Add mini eggplants, lime leaves, ginger, lemongrass, and kale, bring to a boil, and simmer over low heat for 10 minutes.

4. Add chicken strips to the pot and cook for another 5 minutes. Meanwhile, wash the cilantro, shake dry, pluck the leaves, and sprinkle over the curry.

https://eatsmarter.com/recipes/thai-green-curry-with-chicken-breast