Aromatic Green Curry with Thai Basil and Bamboo Shoots
A fragrant emerald curry simmered in rich coconut milk with tender chicken, crisp bamboo shoots, and Thai eggplant. The green curry paste blooms with lemongrass, galangal, and green chili heat, all finished with a shower of fresh Thai basil that perfumes every spoonful.
Ingredients
- 1 lb boneless skinless chicken thighs, sliced into bite-sized pieces
- 3 tablespoons green curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup chicken broth
+ 10 more ingredients
Instructions
Open the can of coconut milk without shaking. Scoop the thick cream from the top into a large saucepan or wok -- reserve the thin liquid separately.
Heat the coconut cream over medium-high heat until it begins to split and oil pools on the surface, about 3-4 minutes.
Add the green curry paste and fry it in the coconut oil, stirring constantly, for 2 minutes until very fragrant and darkened slightly.
Add the chicken pieces and stir to coat in the paste. Cook for 3 minutes until the outsides are sealed.
Pour in the remaining coconut liquid and chicken broth. Add the kaffir lime leaves, fish sauce, and palm sugar. Stir well and bring to a gentle simmer.
Add the eggplant and bamboo shoots. Simmer uncovered for 12-15 minutes until the chicken is cooked through and the eggplant is tender.
Add the red bell pepper and cook for 2 more minutes to keep it slightly crisp.
Taste and adjust seasoning -- more fish sauce for salt, more sugar for balance, or a squeeze of lime for brightness.
Remove from heat and fold in the Thai basil. Serve over steamed jasmine rice, garnished with sliced red chili.
Nutrition Estimate
Per serving • Estimated by Blinner AI