Green Curry

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Difficulty:

Easy

Prep Time:

10 Minutes

Cook Time:

20 Minutes

Total Time:

30 Minutes

Pairs well with...

Ingredients

2 Tbsp vegetable oil
4-6 Tbsp Thai Green Curry Paste (amount will vary by brand and taste preference; they can vary by spiciness level so please consider before adding)
2 large garlic cloves, minced
1 large shallot, minced
2 tsp fresh ginger (grated)
1 cup low-sodium chicken or vegetable broth
14oz coconut milk (full fat, preferably)
1 tsp fish sauce (optional)
1 tsp sugar (optional)
6 kaffir lime leaves (optional)
12oz boneless, skinless chicken thighs sliced
2 Japanese eggplants*
2 red bell peppers*
Juice of 1/2 lime
16 Thai basil leaves
Rice to serve

*Curry is a blank slate for vegetables so feel free to use sliced mushrooms, snow peas, carrots, or any other vegetables you may have in your refrigerator. You may also swap chicken for pork, tofu, or shrimp, but please adjust your cooking time if so.

1Step 1

Add oil to a heavily basked skillet or dutch oven and heat over medium-high heat.

2Step 2

Add curry paste, garlic, and ginger. Stir to mix and cook for 2-3 minutes.

3Step 3

Add the chicken broth and coconut and mix to combine. Add fish sauce, sugar, and kaffir lime leaves if using and stir. Bring to a simmer.

4Step 4

Add chicken, stir and then lower the heat so it is gently bubbling. Cook 7 minutes, stirring periodically.

5Step 5

Add bell pepper and cook for four minutes. Then add eggplant and cook for an additional four minutes or until soft. Taste the sauce and adjust with fish sauce or sugar to preference.