Recipe Details
Prep Time: 20 min | Cook Time: 25 min | Servings: 4 | Difficulty: Easy
Ingredients
- 400ml coconut milk
- 3 tbsp green curry paste
- 500g chicken breast, sliced
- 200g Thai eggplant, quartered
- 100g bamboo shoots
- 2 kaffir lime leaves
- 1 tbsp fish sauce
- 1 tbsp palm sugar or brown sugar
- Thai basil leaves
- Red chili for garnish
- Jasmine rice for serving
Instructions
- Heat 1/4 cup coconut cream in a wok until it separates and releases oil.
- Add curry paste and fry for 2 minutes until fragrant.
- Add chicken and stir-fry until sealed on all sides.
- Pour in remaining coconut milk. Bring to simmer.
- Add eggplant, bamboo shoots, and lime leaves.
- Season with fish sauce and sugar. Simmer 15 minutes.
- Taste and adjust seasoning.
- Garnish with Thai basil and sliced chili.
- Serve hot over jasmine rice.
Chef Tip
For extra richness, use homemade coconut milk. The top layer of fresh coconut milk separates like cream!
Authentic Thai Flavors at Home
Aromatic, creamy, and perfectly spiced. This restaurant-quality curry will transport you to Bangkok!