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
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.