Name: Thai Green Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 ¾ cups coconut cream; 3 tbsp green curry paste; 1 lb boneless, skinless chicken breast; 1 lb Thai eggplant; 2 red, yellow or orange bell peppers; 1 onion or bunch of green onions; 2 tbsp palm sugar; 4 keffir lime leaves; 2 tbsp fish sauce; 1 cup canned bamboo shoots; 1 cup Thai basil leaves; 1 tsp aleppo chili flakes; 13 tsp miso or shrimp paste

AuthorMelanieCategorySoup/StewDifficultyBeginner

This is the closest I've found to my favorite green curries in Thai restaurants. I make a huge pot of it and freeze it in individual portions. Original recipe from Hot Thai Kitchen.

Yields6 Servings

Prep Time20 minsCook Time30 minsTotal Time50 mins

1 ¾ cups coconut cream

3 tbsp green curry paste

1 lb boneless, skinless chicken breast

1 lb Thai eggplant

2 red, yellow or orange bell peppers

1 onion or bunch of green onions

2 tbsp palm sugar

4 keffir lime leaves

2 tbsp fish sauce

1 cup canned bamboo shoots

1 cup Thai basil leaves

1 tsp aleppo chili flakes

13 tsp miso or shrimp paste

Cook 3/4 cup coconut milk in a large pan on medium high until reduced by half. Whisk in the curry paste and saute until fragrant. Add more coconut milk or a little bit of stock if it starts to dry out.

Add the chicken, vegetables, remaining coconut milk, palm sugar, chicken stock, lime leaves and fish sauce. Simmer 10-15 minutes until chicken is tender and fully cooked.

Stir in the Thai basil, bamboo shoots and pepper flakes. Allow to simmer 2-3 minutes.

Taste and if it's flat tasting, add miso or shrimp paste a little at a time to bring out the umami.

Serve over fluffy rice.

Ingredients