Thai Green Curry with Chicken, Thai Basil, and Coconut Cream

Ingredients

• 300 g chicken breast
• 400 ml coconut milk
• 2 tbsp green curry paste
• 20 g Thai basil (or regular basil)
• 1 lime
• 150 g eggplant(optional)
• 1 bell pepper(optional)
• 150 g zucchini(optional)
• 2 cloves garlic
• 1 tbsp fresh ginger
• 1 tbsp fish sauce
• 1 tsp brown sugar(optional)
• 1 tbsp neutral oil(optional)
• to taste salt(optional)

Instructions

1. 1

   Prep (30 minutes total): Slice chicken into bite-size pieces. Dice eggplant and zucchini; slice bell pepper. Mince garlic and grate ginger. Zest and juice the lime. Tear Thai basil leaves and set aside.

2. 2

   Cook curry base (about 5 minutes): Heat oil in a pot over medium-high heat. Add green curry paste and stir until fragrant, about 1 minute. Add garlic and ginger and stir for 30 seconds.

3. 3

   Simmer (about 15 minutes): Add chicken and cook, stirring, until lightly coated and beginning to turn opaque, about 3–4 minutes. Pour in coconut milk and bring to a gentle simmer. Add eggplant and zucchini first; simmer until nearly tender, about 8–10 minutes.

4. 4

   Finish vegetables and season (about 5 minutes): Add bell pepper and simmer until just crisp-tender, about 3–4 minutes. Stir in fish sauce and brown sugar (if using). Taste and adjust with lime juice and a little salt if needed.

5. 5

   Serve (about 0–5 minutes): Turn off heat. Stir in Thai basil to wilt. Serve immediately with lime zest over the top.