Embark on a culinary journey with Thai green curry with chicken, where a medley of fragrant spices, creamy coconut milk, and succulent chicken come together in perfect harmony. Chef Fern's tantalizing creation is sure to become a beloved favorite.

Quick Info

⏱️ 45 min • 🍽️ 4 servings • ⭐ 95%

Nutrition

938 cal • 27g protein • 120g carbs • 58g fat

Tags

[Dairy-Free] • [Gluten-Free] • [Healthy] • [Easy] • [Dinner] • [Lunch] • [Under 45 Minutes] • [Under 1 Hour]

Ingredients

• 3 Thai eggplant
• 1 6-ounce chicken breast, thinly sliced
• 1 tablespoon vegetable oil
• 1 can coconut milk
• 2 tablespoons green curry paste
• 3 tablespoons fish sauce
• 3 tablespoons granulated sugar
• 2 ounces bamboo shoot strips
• 5 kaffir lime leaves
• 2 ounces sliced red bell pepper
• 1 can coconut milk
• 1 cup Thai sweet basil
• Cooked white rice, for serving
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon salt
• 1 tablespoon white peppercorns
• 2 stalks lemongrass, trimmed and thinly sliced
• 7 garlic cloves, sliced
• 10 Thai green chilis
• 5 small shallots, sliced
• ½ cup cilantro stems
• 3 ounces kaffir lime peel
• 3 ounces sliced galangal
• ½ cup kaffir lime leaves
• 1 cup Thai sweet basil
• 2 tablespoons shrimp paste
• 1 cup Thai sweet basil blended with ¼ cup vegetable oil
• n/a

Instructions Preview

1. Cut the tops and bottoms off the eggplant …
2. Thinly slice the chicken breast crosswise….
3. Prepare the green curry paste. In a large …

…and 8 more steps

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Recipe by: Kiano Moju • From: Tasty