Green Curry Chicken

Total time:
40 minutes

Green curry chicken is peak Thai comfort food. A little spicy, a little creamy and a little sweet, this classic stew is surprisingly easy to make (provided you’ve already made the green curry paste… 😉) and will take less time than ordering take-out from a restaurant. The coconut cream helps balance out the aggressive spice levels of the other ingredients, setting this potent flavor profile in perfect harmony. Serve over rice and enjoy this fragrant flavor bomb!

Ingredients

¾
cup green curry paste
cups bamboo shoots
2-3
Thai chilis, sliced, scrape out seeds from about half
6-7
Thai eggplants, quartered
1
cup Thai basil
16
ounces coconut cream
1
cup chicken stock
1
lb chicken thighs, boneless
1
Tbsp fish sauce
Lime leaves

Preparation

Step 1

1. Heat non-flavored oil in pot and add green curry paste

Step 2

2. Add chicken stock

Step 3

3. Add chicken

Step 4

4. Add Thai eggplants, bamboo shoots and stir

Step 5

5. Add lime leaves, lightly ripped

Step 6

6. Add fish sauce

Step 7

7. Add Thai basil

Step 8

8. Allow to cook until eggplant has softened

Step 9

9. Once eggplant has softened, add coconut cream

Step 10

10. Allow to simmer

Step 11

11. Serve with rice

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