Introduction to Thai Green Curry

Thai green curry is a creamy and aromatic dish renowned for its rich coconut-based sauce, infused with vibrant green curry paste, tender chicken, and an array of fresh vegetables. This culinary delight is not only appealing to the eye but also offers a burst of flavors that is sure to satisfy your taste buds.

Ingredients Required

To create this delicious dish, you will need the following ingredients:

• 2 tbsp green curry paste (store-bought or homemade)
• 1 can (400 ml) coconut milk
• 500g chicken breast or thigh, sliced thinly
• 1 cup eggplant or zucchini, cut into bite-sized pieces
• 1/2 cup bamboo shoots (optional)
• 1 red bell pepper, sliced
• 1 cup Thai basil leaves
• 1-2 kaffir lime leaves, torn (optional)
• 1 tbsp fish sauce
• 1 tbsp sugar (palm sugar preferred)
• 1/2 cup chicken stock or water
• 1 tbsp vegetable oil
• Steamed jasmine rice, for serving

Instructions to Prepare Thai Green Curry

Follow these simple steps to prepare a delectable Thai green curry:

1. Prepare Ingredients: Slice the chicken and vegetables, rinse the Thai basil leaves, and set aside.
2. Cook the Curry Paste: Heat vegetable oil in a wok or large saucepan over medium heat. Add green curry paste and stir-fry for 1-2 minutes until fragrant.
3. Add Coconut Milk: Gradually stir in half of the coconut milk and let it simmer until the oil separates from the curry paste, about 3-5 minutes.
4. Cook Chicken: Add the sliced chicken, stirring to coat it in the curry mixture. Cook until the chicken is no longer pink, around 5 minutes.
5. Add Vegetables: Pour in the remaining coconut milk and chicken stock. Add eggplant, bamboo shoots, and bell pepper, then simmer for 8-10 minutes until vegetables are tender.
6. Finish with Thai Basil: Turn off the heat and stir in Thai basil leaves, allowing them to wilt in the residual heat.
7. Serve: Serve hot over steamed jasmine rice, garnished with more Thai basil if desired.

For variations, consider substituting tofu for chicken for a vegetarian option, and feel free to adjust the spice level by adding more or less curry paste.