Thai Green Curry Chicken | Oregonian Recipes

Name: Thai Green Curry Chicken | Oregonian Recipes
Ingredients: 3 tablespoons green curry paste; 3 pounds boneless skinless chicken thighs or chicken breasts; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 3 stalks lemon grass, white and light green parts only; 1 medium red onion, cut into 6 wedges through the root end; 12 lime leaves (see note); 8 ounces cremini mushrooms, washed and quartered; 8 ounces (1 medium) Japanese eggplant, cut into 2-inch chunks; 1 13.5-ounce can coconut milk; 1/2 cup plus 3 tablespoons chicken broth (divided); 2 tablespoons fish sauce; 2 tablespoons firmly packed brown sugar; 2 tablespoons cornstarch; 1 large red bell pepper, seeded, cored and cut into 1/2-inch strips; 1/2 of a 15-ounce can baby corn; 1/2 cup loosely packed fresh basil leaves, preferably Thai variety, roughly chopped; 1/4 cup chopped dry-roasted peanuts; Hot steamed jasmine rice, for serving

recipes.oregonlive.com

This recipe uses whole boneless chicken breast or thighs instead of big brawny cuts of meat, so it takes less time than most slow-cooker recipes. If you are ...

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipes.oregonlive.com.

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Ingredients

3 tablespoons green curry paste
3 pounds boneless skinless chicken thighs or chicken breasts
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 stalks lemon grass, white and light green parts only
1 medium red onion, cut into 6 wedges through the root end
12 lime leaves (see note)
8 ounces cremini mushrooms, washed and quartered
8 ounces (1 medium) Japanese eggplant, cut into 2-inch chunks
1 13.5-ounce can coconut milk
1/2 cup plus 3 tablespoons chicken broth (divided)
2 tablespoons fish sauce
2 tablespoons firmly packed brown sugar
2 tablespoons cornstarch
1 large red bell pepper, seeded, cored and cut into 1/2-inch strips
1/2 of a 15-ounce can baby corn
1/2 cup loosely packed fresh basil leaves, preferably Thai variety, roughly chopped
1/4 cup chopped dry-roasted peanuts
Hot steamed jasmine rice, for serving