Thai Green Curry recipe

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Ingredients

2 cups water
1 cup uncooked jasmine rice
1 tablespoon olive oil
1 onion, cut into wedges
2 tablespoons fish sauce
1 tablespoon brown sugar
1 teaspoon ground ginger
1 teaspoon minced garlic
1 pound chicken tenders, cut into bite-sized pieces
1 tablespoon green curry paste, or more to taste
1 tablespoon chopped fresh basil
1 eggplant, cut into 1-inch cubes
⅔ (32 ounce) carton chicken broth, or more to taste
1 (15 ounce) can light coconut milk
1 (8 ounce) can bamboo shoots
2 teaspoons lime juice
1 small bunch fresh basil leaves, or to taste

Nutrition Info

533.8 calories
carbohydrate: 59 g
cholesterol: 72.9 mg
fat: 19.6 g
fiber: 6.7 g
protein: 35.2 g
saturatedFat: 7.4 g
servingSize: -
sodium: 1418.8 mg
sugar: 9.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.

  2. Meanwhile, heat oil in a large saucepan over medium heat. Mix in onion, fish sauce, brown sugar, ginger, and garlic, cook and stir about 5 minutes. Add chicken, curry paste, and basil. Cook, stirring occasionally, about 5 minutes more. Add eggplant, cover, and reduce heat to low to avoid burning spices. Cook about 5 minutes more.

  3. Pour broth, coconut milk, and bamboo shoots into the saucepan. Continue cooking until eggplant is tender and curry is heated through, 5 to 10 minutes more. Stir in lime juice before serving over cooked rice with basil leaves.

Recipe Yield

4 servings

Recipe Note

A spicy authentic green curry. A delectable representative of Thai cuisine.

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