Ingredients

– 2 tbsp green curry paste (store-bought or homemade)

– 1 can (400 ml) coconut milk

– 500g chicken breast or thigh, sliced thinly

– 1 cup eggplant or zucchini, cut into bite-sized pieces

– 1/2 cup bamboo shoots (optional)

– 1 red bell pepper, sliced

– 1 cup Thai basil leaves

– 1-2 kaffir lime leaves, torn (optional)

– 1 tbsp fish sauce

– 1 tbsp sugar (palm sugar preferred)

– 1/2 cup chicken stock or water

– 1 tbsp vegetable oil

– Steamed jasmine rice, for serving

Instructions

1. Prepare the ingredients:

Slice the chicken and vegetables, rinse the Thai basil leaves, and set everything aside.

2. Cook the curry paste:

– Heat the vegetable oil in a wok or large saucepan over medium heat.

– Add the green curry paste and stir-fry for 1-2 minutes until fragrant.

3. Add the coconut milk:

– Gradually stir in half the coconut milk

– Let it simmer until the oil begins to separate from the curry paste, about 3-5 minutes.

4. Cook the chicken:

– Add the sliced chicken to the pan and stir to coat in the curry mixture.

– Cook until the chicken is no longer pink, about 5 minutes.

5. Add vegetables and seasonings:

– Pour in the remaining coconut milk and chicken stock.

– Add the eggplant (or zucchini), bamboo shoots, and bell pepper.

– Simmer for 8-10 minutes, or until the vegetables are tender.

– Stir in the fish sauce, sugar, and torn kaffir lime leaves (if using).

6. Finish with Thai Basil:

– Turn off the heat and stir in the Thai basil leaves.

– Let them wilt in the residual heat.

7. Serve:

Serve hot over steamed jasmine rice, garnished with additional Thai basil if desired.

Tips

– For a vegetarian version, substitute tofu for chicken and use soy sauce instead of fish sauce.

– Adjust the spice level by adding more or less curry paste.

– Homemade green curry paste adds a fresher, more authentic flavor.

*This recipe was created with the assistance of AI.