Turns Out Curry Isn’t Hipster Food

RECIPE: Green Curry with Chicken and Eggplant

Curry is one of those foods until recently I thought sounded pretentious and hipster. I though it was probably only used in sentences like, “We should totally go have curry tonight from that food truck that parks down the street from where I buy my ironic nerd glasses and my faux-orthopedic shoes.” I had never had it before, so I’m sorry to admit: I misjudged curry. I assumed that it was fancy and overrated like caviar, or truffles, or wine that doesn’t come in a box.

But I can admit when I’m wrong. I was so very wrong about curry. Curry isn’t hipster and pretentious, it’s comfort food. My new favorite ever is Green Curry. I especially love green curry with eggplants from my garden (that has finally started producing) and bamboo shoots. Bamboo shoots apparently rule, and I never knew it until now. 33 long years without curry and bamboo shoots in my life. What a sad existence I’ve led until now.

The other things I love about this recipe is the insane easiness of it. You cut everything up and then basically just pile it all into one skillet and let it simmer together. The chicken takes on the flavor of the curry and the coconut milk. I could eat it every week. Even if you’ve never had curry and you don’t know what you’re getting into, try this recipe. (Can you tell I’m eating the leftovers right now? I’m so zen and happy.)

 

Green Curry with Chicken and Eggplant
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Recipe type: Dinner
Author: Elizabeth
Ingredients
  • 2 large chicken breasts, cut into chunks
  • 3 small eggplants, chopped
  • 1/2 white onion, diced
  • 1 green bell pepper, chopped
  • 3 cloves of garlic, diced
  • 2 tablespoons ginger root, diced
  • 1 can of bamboo shoots
  • 3 tablespoons green curry paste
  • 2 cans of light coconut milk
  • 2 cups of cooked rice
  • 2 tablespoons of Thai basil, chopped
  • veg oil
  • salt to taste
Directions
  1. Heat 2 tablespoons of veg oil in a large skillet or wok. Add onion, green pepper and eggplant. Cook for 3 minutes or until veggies start to soften and brown.
  2. Add garlic, ginger, bamboo shoots and green curry paste. Mix to combine. Cook another 1-2 minutes.
  3. Pour in two cans of coconut milk. Add raw chicken to the mixture. Bring to a boil and poach chicken while reducing the sauce 15 minutes. Add 1/2 teaspoon salt if desired.
  4. Serve over rice. Finish with Thai basil.

 

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