Chicken curry is one of my favorite dish mom would make. When I came across a recipe from a magazine that required green curry paste, I thought of giving it a shot and try something different. This version didn't require potatoes or carrots. It used bell peppers and fresh basil leaves. I thought of throwing some eggplants along the way. I didn't want it to waste and it would go well with the coconut milk.
2 tbsps. cooking oil
2 eggplants, halved length-wise and sliced into 1" length
3 cups green beans, ends removed and halved cross-wise
1 medium onion, sliced
1 to 2 tbps. green curry paste, depending on how hot you want the dish to be
4 chicken breasts or 1 small chicken (about 800 grams), cut into pieces
1 1/2 cup coconut milk
1 to 1 1/2 cup chicken broth
1 cup torn basil leaves
2 tbsps. dayap or lime juice
Saute onion in oil until soft. Add the curry paste and cook, stirring and scraping bottom to prevent from burning. Continue to stir paste for about 4 minutes until it darkens. Toss in the chicken and stir until the outer layer browns. Pour 1 cup of chicken broth and 1 cup coconut milk and let it simmer until the chicken is fork-tender and cooked. Add 1/2 cup of the broth and 1/2 of the remaining coconut milk if needed. Add in vegetables and let it simmer until the eggplant is cooked. Season with salt. Add basil leaves and dayap juice. Serve hot with rice.