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Green Curry Recipe | What's For Dinner

Ingredients

1 lb boneless skinless chicken thighs, sliced14 oz coconut milk (full-fat)3 tbsp green curry paste1/2 cup bamboo shoots, drained1 cup Thai eggplant or regular eggplant, cubed1/2 medium red bell pepper, sliced2 tbsp fish sauce1 tbsp brown sugar or palm sugar1/2 cup Thai basil leaves3 leaves kaffir lime leaves1 tbsp vegetable oil2 cups jasmine rice

Instructions

1

Heat oil in a large pan or wok over medium heat. Add the green curry paste and stir for 1 minute until fragrant.

2

Pour in half the coconut milk and stir to combine with the paste. Cook for 2-3 minutes until the oil starts to separate on the surface.

Tip: This step blooms the curry paste in the coconut cream. Skipping it makes for a less complex, watery curry.

3

Add the chicken and cook for 3-4 minutes until the outside is white. Add the remaining coconut milk, eggplant, bamboo shoots, and kaffir lime leaves.

4

Simmer for 10-12 minutes until the chicken is cooked through and the eggplant is tender. Stir in the fish sauce and sugar.

5

Add the bell pepper and cook for 2 more minutes. Remove from heat and stir in the Thai basil.

6

Serve over steamed jasmine rice.

Nutrition per Serving

480kcal

Calories

28g

Protein

30g

Carbs

28g

Fat

4g

Fiber

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