Japanese-Style Green Curry

Green curry with chicken, eggplant, and bell peppers in a creamy coconut broth A quick green curry made with Kayanoya Dashi and yuzu kosho. Ready in just 10 minutes using one skillet—delicious with rice or somen noodles.

2 Servings

3.5 oz chicken breast
1 Japanese eggplant
2 green bell peppers
1/2 tbsp curry powder
[A] 1 packet Kayanoya Original Dashi Stock Powder (remove from the packet)
[A] 1 1/2 tbsp yuzu kosho
[A] 3/4 cup (6.8 fl oz) coconut milk
[A] 3/4 cup (6.8 fl oz) water
[A] 2 tsp light soy sauce
2 tbsp vegetable oil

Directions

In a skillet, heat the vegetable oil over medium heat. Add the eggplant and bell peppers (cut into bite-sized pieces) and sauté until coated with oil. Add the curry powder and continue to sauté until fragrant.
Add all [A] ingredients to the skillet. Once it comes to a boil, add the chicken breast (sliced on the bias) and simmer over medium heat for about 5 minutes.