Ingredients
- 2 tablespoons oil
- 1 onion sliced
- 1 serrano peppers or Thai bird chili minced, to taste
- 3 teaspoons garlic paste or 3 cloves garlic minced
- 1 teaspoon ginger paste or 1-inch knob fresh ginger minced
- 3 tablespoons Thai green curry paste to taste
- 1 to 1½ pound skinless boneless chicken thighs quartered
- ½ cup broth
- 2 teaspoons fish sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ tsp turmeric
- 1 20 ounce eggplant (or 4 small Thai eggplants), chopped into large chunks
Add later:
- 1 13.5 ounce can full-fat unsweetened coconut milk
- 1 can water chestnuts drained
- 1 bell pepper chopped
- Juice from 1 lime
- 1 handful Thai basil leaves
Instructions
Instant Pot:
- Press sauté and adjust heat to the highest setting. Add oil and once it's hot, add the sliced onion, garlic, ginger, green chili, and stir-fry for 2-3 minutes or until aromatic.
- Add the chicken and green curry paste and mix well. Then add the remaining ingredients to the pot (except for those listed under "add later").
- Secure the lid, close the pressure valve, and cook for 5 minutes at high pressure.
- Naturally release pressure for 10 minutes, then open the valve to release any remaining pressure.
- Open the lid and add the ingredients listed under "add later."
- Serve with jasmine rice.
Stovetop:
- Heat oil in a dutch oven or heavy-bottomed pot over medium heat and cook the chicken until the outside is mostly browned and cooked through.
- Add the onion, garlic, ginger, chilis and stir-fry for a minute, then add the eggplant and stir-fry for another 1-2 minutes.
- Add the green curry paste, fish sauce, water chestnuts, bell pepper, salt, pepper, turmeric and coconut milk. You can omit the broth when making this recipe on the stovetop, however, if you'd like a saucier curry, feel free to add it in. Simmer for 3-4 minutes.
- Add the lime juice and Thai basil and serve with jasmine rice.
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