Green Curry

Ingredients

• •400 g Chicken
• •1 lb Chicken breast
• •60 g Green curry paste
• •14 oz Coconut milk
• •1 cup Thai basil
• •150 g Bamboo shoots
• •30 ml Fish sauce
• •4 pieces Thai eggplant
• •1 tbsp Palm sugar
• •4 pieces Thai chili
• •4 pieces Kaffir lime leaves
• •2 tbsp Vegetable oil

Instructions

1. 1

   Heat 2 tbsp coconut cream in a wok or large pan over medium-high heat until oil separates and fragrance releases, about 3 minutes.

   💡 Coconut cream (not milk) provides the rich base - the oil separation is essential.

2. 2

   Add 3-4 tbsp green curry paste (adjust to spice preference) and fry for 2 minutes, stirring constantly, until darker and fragrant.

   💡 Frying the paste cooks out raw flavors - the paste should smell nutty, not bitter.

3. 3

   Add 1 lb sliced chicken thigh (or beef, pork, shrimp) and stir-fry for 3-4 minutes until sealed and just cooked through.

   💡 Chicken thigh has more fat than breast - perfect for curry as it stays juicy.

4. 4

   Pour in 1 can (400ml) coconut milk and 1/2 cup chicken stock. Bring to a gentle simmer - do not boil or coconut milk will curdle.

   💡 Gentle heat keeps coconut milk smooth - vigorous boiling causes separation.

5. 5

   Add vegetables: 1 cup bamboo shoots, 1 cup Thai eggplant (quartered), 1 red bell pepper (sliced). Simmer 10 minutes until vegetables are tender.

   💡 Add firm vegetables first, leafy ones last - this ensures even cooking.

6. 6

   Season with 2 tbsp fish sauce, 1 tbsp palm sugar, and 5-6 Thai basil leaves. Adjust to balance salty, sweet, and aromatic.

   💡 The holy trinity: fish sauce (salt), palm sugar (sweet), basil (aroma).

7. 7

   Remove from heat. Serve immediately over jasmine rice. Garnish with extra Thai basil, sliced chilies, and a drizzle of coconut cream.

   💡 Curry waits for no one - serve at once while flavors are vibrant.