Name: Blog Direction + Green Coconut Curry Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 2 tablespoons olive oil or vegetable oil; 1 medium eggplant, diced; 1 chicken breast or block of tofu, sliced; 2 tablespoons green curry paste (I like Thai Kitchen), or more to taste depending on your spice tolerance; 3 tablespoons soy sauce, or more to taste (I usually go for more!); 1 cup frozen Asian veggies; 1 can lite coconut milk; Steamed jasmine rice

Ingredients

Scale

2 tablespoons olive oil or vegetable oil
1 medium eggplant, diced
1 chicken breast or block of tofu, sliced
2 tablespoons green curry paste (I like Thai Kitchen), or more to taste depending on your spice tolerance
3 tablespoons soy sauce, or more to taste (I usually go for more!)
1 cup frozen Asian veggies
1 can lite coconut milk
Steamed jasmine rice

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Instructions

Heat skillet to medium high heat and add oil. When oil begins to shimmer and thin, add coconut and chicken or tofu. Sautee for about 5-7 minutes until eggplant begins to soften and chicken/tofu browns. Add green curry paste and stir to coat chicken and eggplant with curry paste. Add soy sauce and stir to coat again.
Add frozen veggies and coconut milk and bring mixture to a boil. Reduce heat to a simmer and cook for about 15 minutes. Give the curry a taste to see if you need to add more soy sauce and feel free to give it a squeeze of Sriracha to kick the heat up even more.