Thai Green Curry
PublishedTotal Time
50 min
Servings
4
Difficulty
medium
A fragrant, creamy curry with tender chicken, Thai eggplant, bamboo shoots, and fresh basil in a homemade green curry paste.
Ingredients
- 1 cup green curry paste
- 1.5 can coconut milk
- 1 lb chicken breast
- 1 whole Thai eggplant
- 1 can bamboo shoots
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 1 cup Thai basil
Directions
- 1
Heat 1/2 cup thick coconut cream in a wok over medium heat until oil separates.
- 2
Add green curry paste and fry 2-3 minutes until fragrant.
- 3
Add sliced chicken and cook until no longer pink.
- 4
Pour in remaining coconut milk and bring to gentle simmer.
- 5
Add Thai eggplant and bamboo shoots. Simmer 10 minutes until tender.
- 6
Season with fish sauce and palm sugar. Adjust to taste.
- 7
Stir in Thai basil leaves. Serve over jasmine rice.