Green Curry

Cuisines

Best for

Recipe

Ingredients

	1 tablespoon	Vegetable oil
	2 tablespoons	Green curry paste
	400 ml	Coconut Milk , thick
	200 grams	Chicken Breast , sliced
	1 cup	Eggplant , cubed
	1 cup	Bamboo Shoot , tender
	1 cup	Thai Basil , leaves
	2 teaspoons	Fish sauce
	1 teaspoon	Sugar
	1 cup	Jasmine rice
	—	Salt , to taste

Instructions

1. 1 Rinse the jasmine rice under cold water until the water runs clear.
2. 2 Cook the rice according to package instructions and set aside.
3. 3 Heat the vegetable oil in a large pan over medium heat.
4. 4 Add the green curry paste and stir-fry for 1-2 minutes until fragrant.
5. 5 Pour in the coconut milk and bring to a gentle simmer.
6. 6 Add the sliced chicken breast and cook for 5-7 minutes until the chicken is cooked through.
7. 7 Add the eggplant, bamboo shoots, and red bell pepper to the pan.
8. 8 Simmer for another 5-7 minutes until the vegetables are tender.
9. 9 Stir in the fish sauce, sugar, and salt to taste.
10. 10 Remove from heat and stir in the Thai basil leaves.
11. 11 Serve the green curry hot over the cooked jasmine rice.