Spicy Thai Green Curry 1772471520554 Ix1b

Ingredients

• 4 tablespoons Green curry paste
• 400 ml Coconut milk (full fat)
• 500 grams Chicken breast or tofu, sliced
• 1 cup Thai eggplant, quartered
• 0.5 cup Bamboo shoots, sliced
• 2 tablespoons Fish sauce
• 1 tablespoon Palm sugar
• 4 leaves Kaffir lime leaves, torn
• 0.5 cup Thai basil leaves
• 3 pieces Fresh bird's eye chilies, bruised(optional)
• 1 tablespoon Vegetable oil

Instructions

1. 1

   Heat the vegetable oil in a large wok or deep skillet over medium heat.

2. 2

   Add the green curry paste and fry for 2 minutes until fragrant and the oil begins to separate.

3. 3

   Pour in half of the coconut milk and stir until the oil turns green and rises to the surface.

4. 4

   Add the chicken or tofu and cook for 3-4 minutes until the exterior is sealed.

5. 5

   Pour in the remaining coconut milk along with the Thai eggplant, bamboo shoots, and kaffir lime leaves.

6. 6

   Simmer for 10 minutes until the vegetables are tender and the protein is cooked through.

7. 7

   Season with fish sauce and palm sugar, adjusting the balance of salty and sweet to your preference.

8. 8

   Stir in the Thai basil and fresh chilies, then remove from heat immediately to serve.