Name: Thai Chicken Curry
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 tablespoons Thai green curry paste (or red curry paste); 2 cans (13.5 oz each) coconut milk, preferably full-fat; 1 red bell pepper, sliced; 1 cup bamboo shoots, drained; 1 cup Thai eggplant or regular eggplant, cut into 1-inch pieces; 2 tablespoons fish sauce; 2 tablespoons palm sugar or brown sugar; 4-5 kaffir lime leaves, torn (or 1 tablespoon lime zest); 1 cup fresh Thai basil leaves; 2 tablespoons lime juice, freshly squeezed; 2-3 Thai bird's eye chilies, sliced (optional, for extra heat)

Instructions

Prepare the curry base

Heat vegetable oil in a large, deep skillet or wok over medium heat. Add the curry paste and cook for 1-2 minutes until fragrant, stirring constantly to prevent burning.
Add coconut milk

Pour in the coconut milk and bring to a gentle simmer. Stir well to combine with the curry paste. Add torn kaffir lime leaves and allow to simmer for 5 minutes to infuse the flavors.
Cook the chicken

Add the chicken pieces to the simmering coconut curry. Cook for 10-12 minutes, stirring occasionally, until the chicken is cooked through and tender.
Add vegetables

Add the bell pepper, bamboo shoots, and eggplant to the curry. Simmer for another 5-7 minutes until the vegetables are tender but still have some bite.
Season the curry

Stir in the fish sauce and palm sugar. Taste and adjust seasonings as needed. For more heat, add sliced Thai chilies at this point.
Finish and garnish

Turn off the heat and stir in the lime juice and most of the Thai basil leaves, reserving some for garnish. Let stand for 2-3 minutes to allow the flavors to meld together.
Serve

Ladle the curry into bowls over steamed jasmine rice. Garnish with the remaining Thai basil leaves and additional sliced chilies if desired.

Thai Chicken Curry

Ingredients

Instructions

Nutritional Information