A flavorful and aromatic Thai green curry with tender chicken, fresh vegetables, and fragrant herbs, perfect for a hearty meal.
Preparation time
20min
Cooking time
25min
Ingredients
4 Servings
- 100 g bamboo shoots
- 20 g basil leaves
- 1 bell pepper
- 500 g chicken breast
- 200 ml chicken broth
- 400 ml coconut milk
- 200 g eggplant
- 2 tbsp fish sauce
- 50 g green curry paste
- 1 tbsp sugar
- 2 tbsp vegetable oil
Directions
Step 1
Heat the vegetable oil in a large pan over medium heat.
Step 2
Add the green curry paste and cook for 1-2 minutes until fragrant.
Step 3
Add the sliced chicken breast and cook until the chicken is no longer pink.
Step 4
Pour in the coconut milk and chicken broth, and bring to a simmer.
Step 5
Add the eggplant, bell pepper, and bamboo shoots. Cook for 10-15 minutes until the vegetables are tender.
Step 6
Stir in the fish sauce and sugar, and cook for another 2-3 minutes.
Step 7
Remove from heat and stir in the fresh basil leaves.
Step 8
Serve hot with steamed rice.