I love thai curry. There’s this thai restaurant I always go to and they have this amazing spicy thai red curry noodle soup with coconut milk and it’s so good. But I digress. Back to this curry chicken. The curry paste, along with the coconut milk, made a really nice sauce that coated the chicken nicely.
This was a super aromatic and tasty meal. The sauce just over rice was so yummy too.

I did make a few changes to the recipe though. So first off, I used green curry paste because that’s all I could find in the store, it’s milder than red but equally delicious. The other change I made was using zucchini instead of eggplant because I really don’t like eggplant (but I think I’ve mentioned that before). Everything else was the same though and I loved the results.

Also, this curry came together super fast so it’s great for a weeknight dinner.

Final thoughts: delicious thai curry that you can whip up in no time.