Chicken Sauce

This creamy Thai-inspired dish combines tender chicken and soft eggplant in a fragrant coconut sauce infused with green curry paste and kaffir lime leaves. The balance of salty fish sauce, sweet sugar, and rich coconut milk creates a deeply comforting flavor profile that is both spicy and soothing. Fresh Thai basil added at the end provides a burst of herbal aroma that elevates the entire meal. Perfect served over steamed jasmine rice, this dish is ideal for cozy weeknight dinners or when you crave authentic Southeast Asian flavors without spending hours in the kitchen. It&# 226;ÂÂs a hearty, protein-rich option that feels luxurious yet remains simple to prepare.

Cuisine: Thai

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 4

Calories: 2131.7

Dietary: Gluten-free

Description

This creamy Thai-inspired dish combines tender chicken and soft eggplant in a fragrant coconut sauce infused with green curry paste and kaffir lime leaves. The balance of salty fish sauce, sweet sugar, and rich coconut milk creates a deeply comforting flavor profile that is both spicy and soothing. Fresh Thai basil added at the end provides a burst of herbal aroma that elevates the entire meal. Perfect served over steamed jasmine rice, this dish is ideal for cozy weeknight dinners or when you crave authentic Southeast Asian flavors without spending hours in the kitchen. It&# 226;ÂÂs a hearty, protein-rich option that feels luxurious yet remains simple to prepare.

Ingredients

F2 cup (125 ml) coconut cream
3 Tablespoons Green Curry Paste
12 ounce (350 g) boneless chicken
11/2 Cups (375 ml) thin coconut milk
2 Kaffir lime leaves
1112 Tablespoons fish sauce
1 teaspoon Sugar
5 ounce (150 g) eggplant, cut into bite-
F4 cup (10 g) Thai basil leaves

Directions

1
Slice the boneless chicken breast thinly across the grain into bite-sized pieces.
2
Cut the eggplant into bite-sized chunks, roughly 1-inch cubes.
3
Heat a large wok or deep skillet over medium-high heat and add the coconut cream.
4
Stir in the green curry paste and cook for 1 minute until fragrant and the oil begins to separate.
5
Add the sliced chicken to the wok and stir-fry until the meat changes color and is nearly cooked through.
6
Pour in the thin coconut milk, fish sauce, sugar, and kaffir lime leaves.
7
Bring the mixture to a gentle simmer, then add the eggplant chunks.
8
Cover and cook for 8-10 minutes until the chicken is fully cooked and the eggplant is tender and translucent.
9
Remove from heat and immediately stir in the Thai basil leaves.
10
Serve hot over steamed jasmine rice.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 2131.7kcal

% Daily Value *
Total Fat 73.6g114%
Saturated Fat 59.4g297%
Cholesterol 0.0mg0%
Sodium 213885.3mg8912%
Total Carbohydrate 165.6g56%
Dietary Fiber 2.0g8%
Sugars 16.1g
Protein 129.0g258%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: thai, chicken, coconut, curry, green, eggplant, basil, kaffir, lime, fish, sauce, stew, dinner, easy, spicy, cream, milk, aromatic, comfort, rice

Read it online: https://www.chefs-mate.com/recipe/chicken-sauce-84/