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Green Curry

Green Curry
Thailand
⏱ — min. Serves: —

Ingredients

  • 2 tablespoons vegetable oil
  • 1 can (14 oz) coconut milk
  • 2-3 tablespoons green curry paste
  • 1 lb (450 g) chicken breast, thinly sliced
  • 1 cup chicken broth
  • 1 cup eggplant, cubed
  • 1 cup bamboo shoots, sliced
  • 1 red bell pepper, sliced
  • 1 cup snap peas
  • 1-2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 1/4 cup Thai basil leaves
  • 1 lime, cut into wedges (for serving)
  • Steamed jasmine rice (for serving)

Instructions

Prepare the Curry Base

Heat the vegetable oil in a large pot or skillet over medium heat.

Add the green curry paste and stir-fry for 1-2 minutes, until fragrant.

Add the Chicken

Add the thinly sliced chicken breast to the pot and cook for 2-3 minutes until the chicken is no longer pink.

Add Coconut Milk and Broth

Pour in the coconut milk and chicken broth, stirring to combine.

Bring the mixture to a simmer.

Add Vegetables

Add the eggplant, bamboo shoots, red bell pepper, and snap peas to the pot.

Simmer for 10-15 minutes, or until the vegetables are tender.

Season the Curry

Add the fish sauce and brown sugar, stirring to combine.

Adjust the seasoning to taste, adding more fish sauce or sugar if needed.

Finish with Basil

Stir in the Thai basil leaves and let the curry simmer for another 2-3 minutes.

Serve

Enjoy your meal!