Thai Green Curry

If you love spicy Thai green curries, this recipe is one to try for a hearty chicken dish rounded out with eggplant, bamboo shoots, and coconut milk.

• Preparation Time: 25 mins
• Cooking Time: 25 mins
• Total Time: 50 mins
• Calories: 534 Calories

Ingredients

• 1 teaspoon ground ginger
• 1 tablespoon brown sugar
• 2 cups water
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh basil
• 1 teaspoon minced garlic
• 2 teaspoons lime juice
• 1 onion, cut into wedges
• 1 tablespoon green curry paste, or more to taste
• 2 tablespoons fish sauce
• 1 cup uncooked jasmine rice
• 1 (15 ounce) can light coconut milk
• 1 pound chicken tenders, cut into bite-sized pieces
• 1 eggplant, cut into 1-inch cubes
• 1 (8 ounce) can bamboo shoots
• 1 small bunch fresh basil leaves, or to taste
• 0.66666668653488 (32 ounce) carton chicken broth, or more to taste

Recipe Instructions

Step 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.

Step 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.

Step 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.