Green Curry Chicken (Thai Expat in the US)

Name: Green Curry Chicken (Thai Expat in the US)
Total time: 2400 s
Yield: Serves 3-4 servings
Ingredients: Green curry paste; Chicken or your choice of meat; 1 can coconut milk (about 1 3/4 cups or 450 ml); 2-3 sprigs sweet basil; 4-5 Thai eggplants (optional, peeled and soaked in salted water to prevent browning); 2 cans bamboo shoots in water; 1/3 bell pepper (for color), seeds removed and thinly sliced

Anya 🇺🇸 @anya_h

United States

After moving abroad, I had to start cooking for myself since buying Thai food was so expensive. I went from never cooking to becoming a beginner in the kitchen! 😅☺️

Anya 🇺🇸 @anya_h

United States

After moving abroad, I had to start cooking for myself since buying Thai food was so expensive. I went from never cooking to becoming a beginner in the kitchen! 😅☺️

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Ingredients

40 minutes

Serves 3-4 servings

Green curry paste
Chicken or your choice of meat
1 cancoconut milk (about 1 3/4 cups or 450 ml)
2-3 sprigssweet basil
4-5Thai eggplants (optional, peeled and soaked in salted water to prevent browning)
2 cansbamboo shoots in water
1/3bell pepper (for color), seeds removed and thinly sliced

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Steps

40 minutes

1

Heat the thick part of the coconut milk in a pot until the oil separates, then add the green curry paste and stir until dissolved.
2

Add the meat and stir-fry until partially cooked. Pour in the remaining coconut milk. Once it comes to a boil, add the Thai eggplants and bamboo shoots.
3

Season with fish sauce and sugar to taste. When everything is cooked and the eggplants are tender, add the sweet basil leaves and top with the sliced bell pepper.