GREEN CURRY

Ingredients

• 8 tablespoons Green Curry Paste (store‑bought or homemade)
• 4 cans Coconut Milk (13.5‑oz (400 ml) cans, full‑fat for richness)
• 2 kilograms Chicken Thighs, Boneless Skinless (cut into bite‑size pieces)
• 2 cans Bamboo Shoots (drained and sliced)
• 2 Red Bell Pepper (seeded and sliced into strips)
• 2 Green Bell Pepper (seeded and sliced into strips)
• 2 cups Thai Eggplant (cut into bite‑size pieces; substitute with regular eggplant if unavailable)
• 4 tablespoons Fish Sauce (Thai brand for authentic flavor)
• 2 tablespoons Palm Sugar (or dark brown sugar)
• 1 cup Thai Basil Leaves (packed, added at the end)
• 6 Kaffir Lime Leaves (torn, optional for extra aroma)
• 2 tablespoons Vegetable Oil (high‑smoke‑point oil)
• 2 cups Chicken Stock or Water (low‑sodium stock preferred)
• to taste Salt

Instructions

1. Prep All Ingredients

   Slice the chicken thighs into bite‑size pieces, slice bell peppers, cut eggplant into cubes, drain and slice bamboo shoots, and pick the basil leaves. Measure out the curry paste, coconut milk, stock, fish sauce, and palm sugar.

   Time: PT15M

2. Fry the Curry Paste

   Heat vegetable oil in the stockpot over medium heat. Add the green curry paste and stir‑fry for 2 minutes until fragrant and the oil begins to separate.

   Time: PT2M

   Temperature: Medium heat

3. Brown the Chicken

   Add the chicken pieces to the pot and stir for 3 minutes until the edges turn opaque but not fully cooked.

   Time: PT3M

   Temperature: Medium heat

4. Add Coconut Milk and Stock

   Pour in the coconut milk and chicken stock, scraping the bottom to release any stuck paste. Bring the mixture to a gentle simmer.

   Time: PT5M

   Temperature: Medium‑low heat

5. Cook Vegetables

   Add the sliced bell peppers, eggplant, and bamboo shoots. Simmer for 10 minutes, or until the vegetables are tender and the chicken is cooked through.

   Time: PT10M

   Temperature: Medium‑low heat

6. Season the Curry

   Stir in fish sauce, palm sugar, and salt to taste. Adjust heat level with extra curry paste if desired.

   Time: PT2M

7. Finish with Herbs

   Turn off the heat and immediately stir in the Thai basil leaves and torn kaffir lime leaves. Cover the pot for 1 minute to let the herbs wilt.

   Time: PT1M

8. Portion and Freeze

   Allow the curry to cool for about 20 minutes at room temperature, then divide into 16 freezer‑safe containers. Label with date and freeze.

   Time: PT20M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

15 g

Fat

20 g

Fiber

3 g