Thai Green Curry with Chicken
Aromatic green curry paste simmered in rich coconut milk with tender chicken, eggplant, and fresh Thai basil. Creamy, herbal, and gently spicy over jasmine rice.
- Total time
- 25 min
- Servings
- 2
- Calories
- 470
- Protein
- 34g
Ingredients
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Open the appInstructions
Step 1
Heat oil in a wok over medium-high heat. Fry green curry paste for 1 minute until fragrant.
Step 2
Pour in half the coconut milk. Stir and cook 2 minutes until oil separates and sauce is fragrant.
Step 3
Add chicken and cook 5 minutes, then add remaining coconut milk, eggplant, kaffir lime leaves, fish sauce, and sugar. Simmer 10 minutes until eggplant is tender.
Step 4
Stir in Thai basil and serve over jasmine rice.
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