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
Recipe - Foodland Farms Ala Moana
Thai Chicken and Breadfruit Curry
0
Servings4
0Ingredients
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
- Heat oil in a lerge heavy pot over medium heat. Add curry paste and cook, stirring, until fragrant, about 1 minute.
- Add carrots, onion, and pepper and cook, stirring occasional, until onion is translucent, about 5-8 minutes.
- 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.
- Stir in basil and cilantro to taste.
- Serve with rice and lime wedges.
0 minutes
Prep Time
0 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Not Available
Watcharee Thai Green Curry Sauce, 12.2 Ounce
$12.49$1.02/oz
Carrot, 0.5 Pound
Member Price
$1.00 avg/ea was $1.50 avg/ea$1.99/lb
Yellow Sweet Onion, 0.6 Pound
Member Price
$1.37 avg/ea was $2.15 avg/ea$2.29/lb
Bell Peppers, Red, 0.5 Pound
Member Price
$3.00 avg/ea was $3.50 avg/ea$5.99/lb
Long Eggplant, Local, 0.35 Pound
Member Price
$1.36 avg/ea was $1.75 avg/ea$3.89/lb
Breadfruit, 4 Pound
$19.96 avg/ea$4.99/lb
Chicken Thighs, Boneless & Skinless, 1 Pound
Member Price
$7.29 avg/ea was $8.99 avg/ea$7.29/lb
Swanson Chicken Broth, 32 Ounce
Member Price
$4.99 was $5.49$0.16/oz
Local Thai Basil, 1.5 Ounce
Member Price
$3.49 was $4.39$2.33/oz
Cilantro, 1 Each
Member Price
$2.29 was $3.19
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
- Heat oil in a lerge heavy pot over medium heat. Add curry paste and cook, stirring, until fragrant, about 1 minute.
- Add carrots, onion, and pepper and cook, stirring occasional, until onion is translucent, about 5-8 minutes.
- 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.
- Stir in basil and cilantro to taste.
- Serve with rice and lime wedges.