Description
Chicken thighs simmered in coconut milk with green curry paste, bell pepper, Thai eggplant and bamboo shoots, finished with fresh Thai basil. About 30 minutes, served over jasmine rice.
Ingredients
Units
- 1 1/2 lbs boneless, skinless chicken thighs, sliced
- 1 can (14 ounces) full-fat coconut milk
- 3 tablespoons Thai green curry paste
- 1 tablespoon vegetable oil
- 1 red bell pepper, sliced
- 1 cup Thai eggplant or regular eggplant, cubed
- 1 cup bamboo shoots, drained
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 4 kaffir lime leaves (or zest of 1 lime)
- 1 cup fresh Thai basil leaves
- 1 red Thai chile, sliced (optional)
- Steamed jasmine rice for serving
Instructions
- Heat oil in a wok or large saucepan over medium-high heat. Add 2 tablespoons of the thick cream from the top of the coconut milk. Stir-fry the curry paste in the cream for 1 minute until fragrant and the oil separates.
- Add the chicken and stir-fry 3 minutes until the outside is no longer pink.
- Pour in the remaining coconut milk. Add the bell pepper, eggplant, bamboo shoots, fish sauce, brown sugar, and kaffir lime leaves.
- Bring to a simmer and cook 15 minutes until the chicken is cooked through and the vegetables are tender.
- Stir in the Thai basil leaves and remove from heat — the basil wilts in the residual heat. Top with sliced chile if desired.
- Serve over jasmine rice.
Notes
- Frying the curry paste in the coconut cream first — before adding the liquid — blooms the aromatics and deepens the flavor dramatically.
- Full-fat coconut milk is essential. Light coconut milk produces a thin, watery curry.
- Thai basil has a distinctive anise flavor that Italian basil does not share. If you cannot find it, use Italian basil — it will be different but still good.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8
- Sodium: 780
- Fat: 26
- Carbohydrates: 14
- Fiber: 3
- Protein: 32
- Cholesterol: 95