I simply can’t get enough of Thai curries. The combination of fresh herbs with creamy coconut milk and layered spices can be transcendental and delicious. This curry combines thinly shredded chicken with eggplant, red peppers, coconut milk in a fresh green curry broth. I usually make all my curry pastes from scratch but I found a pre-made version from a local Thai market that I like a lot. I recommend finding your own local asian or Thai market that has all the ingredients you need, no substitutes needed! If you do go for the homemade version, recipes can be readily found online. This recipe is easy to throw together and doesn’t require much prep or cooking time. Serve with rice and if you want to make the meal vegetarian, substitute one package of extra firm tofu for the chicken and switch out chicken stock for vegetable stock.
Ingredients:
Directions: