Thai Green Curry

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

Ingredients

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

520

Calories

32g

Protein

35g

Carbs

28g

Fat