Name: Chicken and coconut curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Cuisine: asian
Ingredients: 2 x 270ml cans coconut cream; 2-84.00 gm Thai green curry paste*; 200g eggplant; 750g chicken thigh fillets, cut into 2cm-wide strips; 4 makrut lime leaves, torn; 1 carrot, halved lengthways, sliced diagonally; 230g can sliced bamboo shoots, drained, rinsed; 36.60 gm fish sauce; 30.00 ml grated palm sugar or brown sugar; 62.50 ml Thai basil leaves; 1 long red chilli, sliced diagonally; Steamed jasmine rice, to serve

Chicken and coconut curry

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Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Quick and flavorful Thai curry loaded with nutritious veggies.

Ingredients:

2 x 270ml cans coconut cream
2-84.00 gm Thai green curry paste*
200g eggplant
750g chicken thigh fillets, cut into 2cm-wide strips
4 makrut lime leaves, torn
1 carrot, halved lengthways, sliced diagonally
230g can sliced bamboo shoots, drained, rinsed
36.60 gm fish sauce
30.00 ml grated palm sugar or brown sugar
62.50 ml Thai basil leaves
1 long red chilli, sliced diagonally
Steamed jasmine rice, to serve

Instructions:

In a wok, heat 1/3 cup of coconut cream until separated and oily. Stir in curry paste until fragrant, then add eggplant and cook for 1 minute. Add chicken, lime leaves, carrot, bamboo shoots, fish sauce, sugar, the rest of the coconut cream, and 3/4 cup of water. Simmer until all flavors meld together.
Lower the heat to low-medium and gently simmer for 10 minutes or until the chicken and vegetables are tender. To serve, sprinkle basil and chili over the curry and serve on a bed of steamed jasmine rice.

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