Thai Green Curry with Chicken

Ingredients

• 300 g Boneless Chicken Thigh (cut into medium bite‑size pieces; can substitute chicken breast)
• 0.5 medium Aubergine (diced medium; can substitute zucchini)
• 1 Red Chili Pepper (thinly sliced; adjust for heat)
• 1 Shallot (finely chopped; can use yellow onion)
• 3 cloves Garlic (bruised or minced)
• 1 stalk Lemongrass (outer layers removed and bruised to release fragrance)
• 1 handful Thai Basil (can substitute Italian or sweet basil)
• 100 g Canned Bamboo Shoots (drained and set aside)
• 2 tbsp Vegetable Oil (neutral oil)
• 3 tbsp Green Curry Paste (Thai brand preferred)
• 400 ml Coconut Milk (full‑fat, divided (200 ml + 200 ml))
• 0.5 cup Chicken Stock (low‑sodium)
• 0.25 cup Water (plain water)
• 1 tbsp Granulated Sugar
• 1 tbsp Fish Sauce
• 2 Kaffir Lime Leaves (or 1 tsp lime zest as substitute)
• 9 Snow Peas (trimmed; can use sugar snap peas or long beans)

Instructions

1. Prepare All Ingredients

   Trim and dice the aubergine, slice the red chili, finely chop the shallot, bruise and mince the garlic, bruise the lemongrass stalk, drain the bamboo shoots, and pick the basil leaves. Cut the chicken thighs into bite‑size pieces.

   Time: PT15M

2. Sauté Aromatics

   Heat the skillet over medium heat, add vegetable oil and the bruised lemongrass. Stir for a few seconds until fragrant.

   Time: PT2M

3. Add Garlic

   Add the bruised garlic to the pan and stir quickly for about 30 seconds.

   Time: PT1M

4. Cook Shallots

   Add the chopped shallot and stir‑fry until it turns slightly brown, about 2 minutes.

   Time: PT2M

5. Fragrance the Curry Paste

   Stir in the green curry paste and fry for 2 minutes until the aroma is released.

   Time: PT2M

6. Add First Half of Coconut Milk

   Pour in 200 ml of coconut milk, stir, and bring to a gentle boil.

   Time: PT3M

7. Cook Chicken

   Add the chicken pieces, stirring for 1–2 minutes until they turn opaque.

   Time: PT2M

8. Add Liquids

   Stir in the chicken stock, water, and the remaining 200 ml coconut milk. Mix well.

   Time: PT2M

9. Cook Aubergine

   Add the diced aubergine and simmer for about 5 minutes until soft.

   Time: PT5M

10. Season

    Stir in the sugar and fish sauce, mixing until dissolved.

    Time: PT1M

11. Add Remaining Veggies

    Add the bamboo shoots, kaffir lime leaves (or lime zest), and snow peas. Cook for another 2 minutes.

    Time: PT2M

12. Finish with Basil

    Turn off the heat and fold in the fresh basil leaves; let them wilt for about 1 minute.

    Time: PT1M

13. Garnish and Serve

    Add the sliced red chili on top and serve the green curry hot with plain rice or rice noodles.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

15 g

Fat

20 g

Fiber

3 g