ThaiChickenandBreadfruitCurry.jpg
ThaiChickenandBreadfruitCurry.jpg
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.
Chef Keoni
Chef Keoni
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Recipe - Foodland Farms Ala Moana
ThaiChickenandBreadfruitCurry.jpg
Thai Chicken and Breadfruit Curry
0
Servings4
0
Ingredients
Vegetable Oil, 2 Teaspoons
Thai Curry Paste, 1/4 Cup
Large Carrot, 1 Carrot
Medium Onion, 1 Onion
Red Bell Pepper, 1 Pepper
Japanese Eggplant, 1 Eggplant
Breadfruit, 1 Pound
Skinless, Boneless Chicken Thighs, 1 Pound
Chicken Broth or Stock, 1 1/2 Cup
Fresh Thai Basil, to taste
Fresh Cilantro, to taste
Directions

Ingredients

  • 2 teaspoons vegetable oil
  • 1/4 cup thai curry paste
  • 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 long ways 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 cup chicken brother or stock
  • chopped fresh thai basil and cilantro

 

Directions

  1. Heat oil in a lerge heavy pot over medium heat. Add curry paste and cook, stirring, until fragrant, about 1 minute.
  2. Add carrots, onion, and pepper and cook, stirring occasional, until onion is translucent, about 5-8 minutes.
  3. Add eggplate, 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 trhough and breadfruit is tender, about 20 minutes.
  4. Stir in basil and cilantro to taste.
  5. Serve with rice and lime wedges.
0 minutes
Prep Time
0 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
Vegetable Oil, 2 Teaspoons
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Wesson Pure Vegetable Oil, 16 Ounce
Price with Maika`i card
$3.49 was $3.79$0.22/oz
Thai Curry Paste, 1/4 Cup
Not Available
Large Carrot, 1 Carrot
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Carrot, 0.5 Pound
Price with Maika`i card
$0.85 avg/ea was $1.00 avg/ea$1.69/lb
Medium Onion, 1 Onion
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Yellow Sweet Onion, 0.6 Pound
Price with Maika`i card
$1.49 avg/ea was $1.67 avg/ea$2.49/lb
Red Bell Pepper, 1 Pepper
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Red Bell Pepper, 0.25 Pound
Price with Maika`i card
$1.50 avg/ea was $1.57 avg/ea$5.99/lb
Japanese Eggplant, 1 Eggplant
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Chinese Eggplant, 0.35 Pound
Price with Maika`i card
$1.22 avg/ea was $1.33 avg/ea$3.49/lb
Breadfruit, 1 Pound
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Breadfruit, 4 Pound
Price with Maika`i card
$11.96 avg/ea was $13.16 avg/ea$2.99/lb
Skinless, Boneless Chicken Thighs, 1 Pound
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Chicken Thighs, Boneless & Skinless, 1 Pound
$8.29 avg/ea$8.29/lb
Chicken Broth or Stock, 1 1/2 Cup
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Swanson Chicken Broth, 32 Ounce
Price with Maika`i card
$4.39 was $4.69$0.14/oz
Fresh Thai Basil, to taste
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Local Thai Basil, 1.5 Ounce
Price with Maika`i card
$2.79 was $3.29$1.86/oz
Fresh Cilantro, to taste
an image
Cilantro, 1 Each
Price with Maika`i card
$1.99 was $2.29

Directions

Ingredients

  • 2 teaspoons vegetable oil
  • 1/4 cup thai curry paste
  • 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 long ways 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 cup chicken brother or stock
  • chopped fresh thai basil and cilantro

 

Directions

  1. Heat oil in a lerge heavy pot over medium heat. Add curry paste and cook, stirring, until fragrant, about 1 minute.
  2. Add carrots, onion, and pepper and cook, stirring occasional, until onion is translucent, about 5-8 minutes.
  3. Add eggplate, 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 trhough and breadfruit is tender, about 20 minutes.
  4. Stir in basil and cilantro to taste.
  5. Serve with rice and lime wedges.