Thai

Green Curry

Name: Green Curry
Total time: 40 min
Yield: 3 servings
Cuisine: Thai
Ingredients: 1 lb boneless chicken breast or thigh, thinly sliced; 3 tbsp green curry paste; 1 can (14 oz) full-fat coconut milk (do not shake); 1 cup sliced bamboo shoots & 1/2 cup Thai eggplant; 1 tbsp fish sauce, 1 tsp palm sugar, 1/2 cup Thai basil leaves

Spicy, aromatic Thai curry featuring a bright green chili and herb base.

40 minutes

Serves 3

Main

Contains common allergens

Fish Dairy Seafood

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Instructions

5 steps

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.

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