Name: Green Curry with Chicken
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 4-6
Ingredients: 1.5 pounds (680g) boneless, skinless chicken thighs, cut into 1-inch pieces; 2 tablespoons vegetable oil; 3-4 tablespoons Thai green curry paste; 2 cans (13.5 oz each) coconut milk; 1 tablespoon palm sugar or brown sugar; 2 tablespoons fish sauce; 1 medium eggplant, cut into bite-sized pieces; 1 red bell pepper, sliced; 1 cup bamboo shoots, drained and rinsed; 4-6 kaffir lime leaves, torn; 1 cup Thai basil leaves; 2-3 Thai bird's eye chilies, sliced (optional for extra heat)

Instructions

Prepare the curry base

Heat vegetable oil in a large pot or wok over medium heat. Add the green curry paste and stir-fry for 1-2 minutes until fragrant, being careful not to burn it.
Add the coconut milk

Pour in about half of the coconut milk and bring to a gentle simmer. Stir continuously until the oil begins to separate from the curry paste and coconut milk mixture, about 3-5 minutes.
Cook the chicken

Add the chicken pieces to the pot and stir to coat with the curry mixture. Cook for about 5 minutes, stirring occasionally, until the chicken is partially cooked through.
Add vegetables and seasonings

Add the eggplant, red bell pepper, and bamboo shoots to the pot. Pour in the remaining coconut milk, fish sauce, palm sugar, and torn kaffir lime leaves. Stir to combine.
Simmer the curry

Reduce heat to low and simmer, uncovered, for 15 minutes, or until the chicken is fully cooked and the vegetables are tender. Stir occasionally to prevent sticking.
Finish and serve

Remove from heat and stir in the Thai basil leaves and sliced chilies (if using). Taste and adjust seasonings if needed. Serve hot with steamed jasmine rice.

Green Curry with Chicken

Ingredients

Instructions

Nutritional Information