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Home Cooking with Foodland: Episode 19

Join Chef Keoni in his home kitchen as he demonstrates how to make Thai Chicken and Breadfruit Curry​​.

Ingredients and Instructions (Serves 4):

  • 2 teaspoons vegetable oil
  • 1/4 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 each 13.5-ounce can unsweetened coconut milk
  • 1-1/2 cups chicken broth or stock
  • Chopped fresh Thai basil and cilantro


Directions:

  1. 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.
  2. 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.
  3. Serve with rice, lime wedges


Notes:

  • Breadfruit may be larger than needed. You can take the extra and steam or boil, then freeze for future use.
  • Directions are meant as a general guide. Chef Keoni may improvise slightly during class.

 

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