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Chicken green curry


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  • 1/2 pd spinach
  • 2 t canola oil
  • Small onion
  • Can of coconut milk
  • 1/4 C chicken broth
  • 1 T green curry paste
  • 1/4 salt
  • 1 1/2 lb chicken breast
  • 1 lb eggplant
  • 2 T lime juice


Servings 4


Step 1

Heat oil in skillet. Add onions, cook until softened. Stir in coconut milk, broth, curry paste and salt. Bring to boil, reduce heat, simmer for 8 mins. Add chicken and eggplant. Bring to low boil then simmer until chicken is no longer pink and eggplant is tender, about 8 mins. Add spinach, stir and cook 1 min. more, stir in lime juice.


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