Thai Green Curry

Ingredients

• 1 lb Chicken Breast (cut into bite‑size pieces)
• 2 medium Thai Eggplant (sliced into bite‑size pieces; keep in water to prevent browning)
• 1 cup Bamboo Shoots (drained and sliced)
• 2 cans Coconut Milk (full‑fat, 13.5 oz each)
• 1 cup Chicken Broth (low‑sodium)
• 2 tbsp Green Thai Curry Paste (store‑bought, stir‑fried until fragrant)
• 1 tbsp Palm Sugar (can substitute brown sugar)
• 1 tbsp Fish Sauce (Thai fish sauce for umami)
• 5 pieces Kaffir Lime Leaves (torn; fresh preferred)
• 1-2 pieces Red Chili (sliced; optional for extra heat)
• 1/4 cup Thai Basil (handful, torn)
• 2 cups Jasmine Rice (cooked according to package instructions)

Instructions

1. Prepare Ingredients

   Slice the Thai eggplant, cut the chicken into bite‑size pieces, slice red chilies (if using), tear the basil leaves, and set aside the lime leaves.

   Time: PT5M

2. Reduce Coconut Milk

   Heat 1 cup of coconut milk in the skillet over medium heat, stirring frequently, until it thickens and reduces by about one‑third.

   Time: PT3M

   Temperature: Medium heat

3. Sauté Curry Paste

   Add the green Thai curry paste to the reduced coconut milk and sauté for about 1 minute until the mixture becomes fragrant and the oil separates.

   Time: PT1M

   Temperature: Medium heat

4. Cook Chicken

   Add the chicken pieces, stirring to coat them evenly with the curry mixture. Cook for 3 minutes until the chicken is no longer pink.

   Time: PT3M

   Temperature: Medium heat

5. Add Liquids and Seasonings

   Stir in the remaining coconut milk, chicken broth, palm sugar, fish sauce, and torn kaffir lime leaves. Bring the mixture to a gentle simmer.

   Time: PT2M

   Temperature: Medium heat

6. Simmer Curry Base

   Let the curry simmer uncovered for 12 minutes, allowing the flavors to meld.

   Time: PT12M

   Temperature: Low simmer

7. Add Vegetables

   Add the bamboo shoots and eggplant pieces. Cook for another 4 minutes, or until the eggplant is tender.

   Time: PT4M

   Temperature: Medium heat

8. Finish with Herbs and Chili

   Stir in the sliced red chilies (if using) and the torn Thai basil leaves. Remove from heat.

   Time: PT1M

9. Serve

   Spoon the hot green curry over freshly cooked jasmine rice and enjoy immediately.

   Time: PT1M

Nutrition Facts

Calories

620

Protein

32 g

Carbohydrates

45 g

Fat

32 g

Fiber

5 g