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Thai Green Curry with Chicken

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

For the curry
  • 3 tablespoons Thai green curry paste
  • 2 tablespoons coconut oil or neutral oil
  • 13.5 oz full-fat coconut milk 1 can, cream separated from liquid
  • 1 1/2 pounds boneless skinless chicken thighs cut into bite-size pieces
  • 1 tablespoon fish sauce plus more to taste
  • 1 tablespoon palm sugar or brown sugar plus more to taste
  • 4 kaffir lime leaves torn; or zest of 1 lime
  • 1 cup low-sodium chicken broth or water
  • 8 ounces Thai eggplant quartered; or 1 Japanese eggplant in chunks
  • 1 cup sliced bamboo shoots rinsed and drained
  • 1 red bell pepper cut into strips
  • 1 cup fresh Thai basil leaves packed; plus extra for garnish
  • Cooked jasmine rice for serving
To serve
  • Lime wedges
  • Extra Thai basil leaves
  • Sliced red chiles optional, for more heat

Method
 

  1. Wake up the paste: heat the thick coconut cream from the top of the can in a large wok or Dutch oven over medium-high heat. Add the curry paste and oil; fry 2-3 minutes, pressing against the hot surface, until deeply fragrant and a shade darker.
  2. Add the chicken pieces and stir to coat in the paste. Cook 4-5 minutes, stirring now and then, until opaque on the outside (it does not need to be cooked through yet).
  3. Build the sauce: pour in the remaining coconut milk, broth, fish sauce, sugar, and kaffir lime leaves. Bring to a gentle simmer, lower the heat, and bubble softly for 8 minutes. Taste and adjust fish sauce and sugar until savory, gently sweet, and warmly spicy.
  4. Add the Thai eggplant, bamboo shoots, and red bell pepper. Simmer 8-10 minutes more until the eggplant is fork-tender and the chicken is cooked through. Add a splash of water or broth if the sauce reduces too much.
  5. Finish: take off the heat and stir in the Thai basil leaves until just wilted. Serve over hot jasmine rice with lime wedges, extra basil, and sliced chiles on the side.