Thai Chicken and Breadfruit Curry
Thai Chicken and Breadfruit Curry
In episode 19 of Home Cooking with Foodland, Chef Keoni demonstrates how to cut and prepare breadfruit in his recipe for a creamy and delicious Thai curry.
Ingredients
- 2 teaspoons vegetable oil
- 0.25 cup Thai curry paste(your favorite brand)
- 1 large carrot(peeled, cut into 1/2"-thick rounds)
- 1 medium onion(chopped)
- 1 red bell pepper(cut into 1" pieces)
- 1 Japanese Eggplant(sliced in half longways and cut into 1" pieces)
- 1 pound breadfruit(peeled, cored, cut into 1" pieces)
- 1 pound skinless, boneless chicken thighs(cut into 1" pieces)
- 1 13.5-ounce can unsweetened coconut milk
- 1 1/2 cups chicken broth or stock
- Chopped fresh Thai basil and cilantro
Instructions
- Heat oil in a large heavy pot over medium heat. Add curry paste and cook, stirring, until fragrant, about 1 minute.
- Add carrots, onion, and pepper and cook, stirring occasionally, until onion is translucent, about 5-8 minutes.
- Add eggplant, breadfruit, chicken, coconut milk, and 1 1/2 cups chicken broth and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until chicken is cooked through and breadfruit is tender, about 20 minutes.
- Stir in basil and cilantro to taste.
- Serve with rice and lime wedges.
Notes
Breadfruit may be larger than needed. You can take the extra and steam or boil, then freeze for future use.
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