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Per serving
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- 1
Fry curry paste
Heat coconut oil in a large pot over medium-high heat. Add green curry paste and fry for 2 minutes until fragrant.
- 2
Cook chicken
Add chicken pieces and stir to coat with curry paste. Cook for 3-4 minutes until chicken is no longer pink on the outside.
- 3
Add coconut milk
Pour in coconut milk and bring to a gentle simmer. Add fish sauce, sugar, and kaffir lime leaves.
- 4
Add vegetables
Stir in eggplant, bell pepper, and bamboo shoots. Simmer for 15 minutes until vegetables are tender and chicken is cooked through.
- 5
Finish
Remove from heat and stir in Thai basil. Serve immediately over jasmine rice.
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Thai Green Curry
Created by: Gather
Ingredients
- 2 tbsp coconut oil
- 3 tbsp Thai green curry paste
- 1 1/2 lb chicken breast, cut into bite-sized pieces
- 1 L coconut milk
- 2 tbsp fish sauce
- 1 tbsp palm or brown sugar
- 1 cup Thai basil leaves
- 2 cup Thai eggplant, quartered
- 1 red bell pepper, sliced
- 1 cup bamboo shoots
- 4 kaffir lime leaves
- jasmine rice for serving
Instructions
- Fry curry pasteHeat coconut oil in a large pot over medium-high heat. Add green curry paste and fry for 2 minutes until fragrant.
- Cook chickenAdd chicken pieces and stir to coat with curry paste. Cook for 3-4 minutes until chicken is no longer pink on the outside.
- Add coconut milkPour in coconut milk and bring to a gentle simmer. Add fish sauce, sugar, and kaffir lime leaves.
- Add vegetablesStir in eggplant, bell pepper, and bamboo shoots. Simmer for 15 minutes until vegetables are tender and chicken is cooked through.
- FinishRemove from heat and stir in Thai basil. Serve immediately over jasmine rice.
Notes & Tips
Adjust the amount of curry paste to your heat preference. Some brands are spicier than others. Thai basil has a distinct anise flavor - if unavailable, Italian basil can substitute.