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Thai Green Curry
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Spicy Thai Green Curry Chicken with eggplant, bamboo shoots, and creamy coconut milk - a flavorful and satisfying dish to enjoy!
Ingredients:
  • 2 cups water
  • 1 cup uncooked jasmine rice
  • 1 onion, cut into wedges
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon minced garlic
  • 1 pound chicken tenders, cut into bite-sized pieces
  • 1 tablespoon green curry paste, or more to taste
  • 1 tablespoon chopped fresh basil
  • 1 eggplant, cut into 1-inch cubes
  • 0.66666668653488 (32 ounce) carton chicken broth, or more to taste
  • 1 (15 ounce) can light coconut milk
  • 1 (8 ounce) can bamboo shoots
  • 2 teaspoons lime juice
  • 1 small bunch fresh basil leaves, or to taste
Instructions:
  • In a saucepan, bring water and rice to a boil. Cover, reduce heat to medium-low, and simmer for 20 to 25 minutes until the rice is tender and has absorbed all the water.
  • Heat oil in a large saucepan over medium heat. Add onion, fish sauce, brown sugar, ginger, and garlic. Sauté for 5 minutes. Stir in chicken, curry paste, and basil. Cook for an additional 5 minutes. Gently add eggplant, cover, and simmer on low heat for 5 more minutes to blend flavors.
  • Add the broth, coconut milk, and bamboo shoots to the saucepan. Simmer until the eggplant is tender and the curry is heated through, for an additional 5 to 10 minutes. Just before serving over cooked rice, stir in the lime juice and garnish with fresh basil leaves.

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