Thai Green Curry

Thai Green Curry

30 minutes • 4 serves

Bangkok in a bowl. Green heat meets coconut silk. Basil and lime leaves sing. Fast enough for Tuesday night. Good enough for forever.

Ingredients

Instructions

  1. Heat 2 tablespoons of coconut cream (the thick part from the top of the can) in a wok over medium-high heat.
  2. Add curry paste and fry for 2 minutes until fragrant and the oil splits from the paste.
  3. Add chicken and stir-fry for 3-4 minutes until sealed.
  4. Pour in remaining coconut milk and bring to a gentle simmer.
  5. Add eggplant, bamboo shoots, lime leaves, fish sauce, and palm sugar. Simmer for 12-15 minutes until chicken is cooked and eggplant is tender.
  6. Taste and adjust seasoning. The curry should be aromatic, slightly sweet, salty, and spicy.
  7. Stir through Thai basil just before serving. Serve with steamed jasmine rice.

Nutrition

520
Calories
32g
Protein
35g
Carbs
28g
Fat