Name: Thai Green Curry with Chicken
Prep time: 15 min
Cook time: 20 min
Yield: 4 servings
Ingredients: 2 tbsp vegetable oil; 5 tbsp Thai green curry paste; 14 oz coconut milk; 1 cup chicken broth; 2 tsp fish sauce; 2 tsp white sugar; ⅛ tsp salt; 6 whole kaffir lime leaves; ¾ lb boneless skinless chicken thighs; 2 whole Japanese eggplant; 2 clove garlic; 2 tsp fresh ginger; 1 tbsp lemongrass paste; 1½ cup snow peas; 16 whole Thai basil leaves; 1 tbsp lime juice; 2 cup jasmine rice; 2 tbsp crispy fried shallots

1

Heat the vegetable oil in a large heavy-bottomed skillet or wok over medium-high heat. Add the green curry paste and cook for 2 to 3 minutes, stirring constantly, until most of the moisture has cooked off and the paste is fragrant and slightly darkened.

Bloom curry paste

2 tbsp vegetable oil

5 tbsp Thai green curry paste (store-bought or homemade)

2

Pour in the coconut milk and chicken broth, stirring to dissolve the paste. Add the fish sauce, sugar, salt, and torn kaffir lime leaves. Bring the mixture to a gentle simmer.

14 oz coconut milk (full-fat, one can)

1 cup chicken broth

2 tsp fish sauce (adjust to taste)

2 tsp white sugar

⅛ tsp salt

6 whole kaffir lime leaves (torn in half)

3

Add the sliced chicken thighs and cook for about 7 minutes at a medium simmer. Then add the sliced Japanese eggplant and continue cooking for another 5 minutes until both the chicken and eggplant are cooked through.

Simmer chicken and eggplant

¾ lb boneless skinless chicken thighs (sliced)

2 whole Japanese eggplant (small, sliced)

2 clove garlic (minced)

2 tsp fresh ginger (finely grated)

1 tbsp lemongrass paste (optional, for enhancing store-bought paste)

4

Taste the curry and adjust the seasoning with more fish sauce or sugar as needed. Toss in the snow peas and cook for 2 minutes until they turn bright green. Remove from heat and stir in the Thai basil leaves and a squeeze of lime juice.

Cook snow peas

1½ cup snow peas (trimmed)

16 whole Thai basil leaves

1 tbsp lime juice (from half a lime)

5

Ladle the curry into bowls over steamed jasmine rice. Top with crispy fried shallots if desired.

2 cup jasmine rice (cooked, for serving)

2 tbsp crispy fried shallots (optional garnish)

Thai Green Curry with Chicken

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Instructions

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