Green Curry
Fragrant Thai green curry with chicken, Thai eggplant, basil and coconut milk. This recipe was created by AI, some information may not be accurate.
- Servings
- 4
- Difficulty
- Medium
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Ingredients
- 600 g Boneless chicken thighs
- 80 g Green curry paste
- 800 ml Coconut milk
- 200 g Thai eggplant
- 200 g Bamboo shoots
- 6 pc Kaffir lime leaves
- 3 tbsp Fish sauce
- 2 tbsp Palm sugar
- 1 bunch Thai basil
- 2 pc Red chillies
Steps
- Crack open coconut cream from the top of the can and simmer in a wok until oil separates.
- Add curry paste and fry until very fragrant, 3 minutes.
- Add sliced chicken and toss to coat with paste.
- Pour in remaining coconut milk and lime leaves, simmer 8 minutes.
- Add quartered eggplant and bamboo shoots, simmer 8 more minutes.
- Season with fish sauce and palm sugar, finish with Thai basil and chilli slices.