Green Curry
Spicy, aromatic Thai curry featuring a bright green chili and herb base.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Crack the Coconut Milk: Scoop the thick cream from the top of the unshaken coconut milk can into a skillet or wok over medium-high heat. Cook for 3-5 minutes until the oil starts to separate from the cream.
- 2
Fry the Paste: Add the green curry paste to the split coconut cream. Fry constantly for 2-3 minutes until extremely fragrant and the oils take on a green hue.
- 3
Cook Chicken: Add the sliced chicken and toss to coat in the paste. Cook for 2 minutes until the exterior turns white.
- 4
Simmer: Pour in the remaining coconut water/milk from the can. Add bamboo shoots and eggplant. Simmer for 10-15 minutes on medium-low until the chicken is cooked through and vegetables are tender.
- 5
Finish: Turn off the heat. Stir in fish sauce, palm sugar, and fresh Thai basil. Let the residual heat wilt the basil. Serve with jasmine rice.
Plan it in Listahan
Add Green Curry to your week, check it against your household's allergens, and build the shopping list automatically.