Thai Green Chicken Curry

Ingredients

Ingredients

• 1.5 lb boneless chicken thighs
• 3 tbsp green curry paste (high-quality)
• 14 oz (1 can) coconut milk
• 2 tbsp vegetable oil
• 1 cup bamboo shoots, sliced
• 1 medium red bell pepper
• 1 medium eggplant
• 1 cup green beans
• 2 tbsp fish sauce
• 1 tbsp palm sugar (or brown sugar)
• 1 lime
• 6-8 leaves thai basil leaves
• for garnish fresh cilantro

Instructions

1. Cut 1.5 pounds of boneless chicken thighs into bite-sized pieces. Dice 1 medium eggplant into 1-inch cubes. Slice 1 red bell pepper into strips.
2. Heat 1 tablespoon of vegetable oil in a large wok or saucepan over medium-high heat. Add the chicken pieces and sear for 4-5 minutes until lightly browned on all sides. Remove the chicken and set aside.
3. In the same wok, add the remaining 1 tablespoon of vegetable oil over medium heat. Add 3 tablespoons of green curry paste and stir-fry for 1-2 minutes until fragrant, adjusting to taste for spiciness.
4. Pour in one 14-ounce can of coconut milk, stirring to combine, and bring to a gentle simmer. If the sauce is too thick, add a splash of water (no chicken stock needed for authentic creaminess).
5. Return the seared chicken to the wok, along with 1 cup of sliced bamboo shoots and the diced eggplant. Simmer for 8-10 minutes until the chicken is nearly cooked through and eggplant is tender.
6. Add the sliced red bell pepper and green beans, plus 6-8 Thai basil leaves. Simmer for another 5 minutes until vegetables are tender and chicken is fully cooked.
7. Stir in 2 tablespoons of fish sauce, 1 tablespoon of palm sugar (or brown sugar), and the juice of 1 lime. Taste and adjust seasoning for balance.
8. Remove from heat and garnish with fresh cilantro leaves and additional Thai basil if desired.
9. Serve hot with steamed jasmine rice.