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Green Curry Chicken
Chicken thighs simmered in a fragrant green curry paste and coconut milk with Thai eggplant, bamboo shoots and kaffir lime leaves, balanced with fish sauce and palm sugar, served over jasmine rice with fresh basil.
Total time
40 min
Prep
15 min
Cook
25 min
Difficulty
easy
Cuisine
Thai
comfortcurryspicy
Ingredients
2 lbsboneless chicken thighs, cubed
2 canscoconut milk
3 tbspgreen curry paste
1 cupThai eggplant, quartered
1 cupbamboo shoots
2kaffir lime leaves
2 tbspfish sauce
1 tbsppalm sugar
fresh Thai basilto serve
jasmine riceto serve
Instructions
1
Fry curry paste in thick part of one can of coconut milk until fragrant.
2
Add remaining coconut milk and chicken; simmer 15 minutes.
3
Add eggplant, bamboo shoots, and lime leaves; cook 5 more minutes.
4
Season with fish sauce and palm sugar.
5
Serve over jasmine rice with Thai basil.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
69
Protein
4.1g
Fat
3.6g
Carbs
5.5g
Fiber
0.6g
Sodium
811mg
Reviews
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