TH
Thailand
Featured recipe
Asia
TH
A fragrant coconut curry with chicken, green curry paste, Thai basil, vegetables, and a balance of savory, sweet, and spicy flavors.
20 min
30 min
4 servings
Medium
50 min
1 tbsp neutral oil; 1/4 cup (60 g) green curry paste; 1 can (13.5 oz/400 ml) coconut milk; 1 lb (450 g) chicken thighs; 1 cup (240 ml) chicken stock; 1 tbsp fish sauce; 2 tsp palm sugar; 1 Japanese eggplant; 1 red bell pepper; 4 makrut lime leaves, optional; 1 cup Thai basil; 1 tbsp lime juice
1. Heat oil and cook curry paste for 1 minute. 2. Add 1/3 cup thick coconut cream and cook for 2 minutes. 3. Add sliced chicken and coat it in the curry. 4. Add remaining coconut milk and stock. 5. Add fish sauce, sugar, eggplant, bell pepper, and lime leaves. 6. Simmer for 15 to 18 minutes until tender. 7. Turn off heat and stir in basil and lime juice. 8. Adjust seasoning and serve with jasmine rice.
SCHNAX TIP
Curry pastes vary in salt and heat, so taste the sauce before adding more seasoning.