Name: Thai Green Curry with Chicken
Prep time: 20 min
Cook time: 25 min
Yield: 4
Ingredients: 1.5 lbs boneless skinless chicken thighs; 3 tbsp green curry paste; 1 can (14 oz) coconut milk; 1 cup chicken broth; 1 cup bamboo shoots; 1 cup Thai eggplant; 2 tbsp fish sauce; 1 tbsp palm sugar; 4 leaves kaffir lime leaves; 1 cup Thai basil leaves; 2 tbsp vegetable oil; 2 Thai chilies

Heat vegetable oil in a large wok or deep pan over medium-high heat. Add 1 tablespoon of the thick cream from the top of the coconut milk can and the green curry paste. Stir-fry for 1-2 minutes until fragrant.

Add the chicken pieces and cook for 3-4 minutes, stirring occasionally, until the outside is no longer pink.

Pour in the remaining coconut milk and chicken broth. Add the kaffir lime leaves and bring to a gentle simmer.

Add the bamboo shoots and eggplant. Simmer for 15 minutes until the chicken is cooked through and vegetables are tender.

Season with fish sauce and palm sugar, adjusting to taste. The curry should be slightly sweet, salty, and spicy.

Remove from heat and stir in Thai basil leaves. Serve immediately over jasmine rice, garnished with sliced Thai chilies if desired.

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Thai Green Curry with Chicken

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Susie Chen

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