Thai Green Chicken Curry

🛒 Ingredients

• Chicken breast 125 g · 206 kcal
• Green curry paste 25 g · 30 kcal
• Full-fat coconut milk 200 g · 360 kcal
• Fish sauce 10 g · 6 kcal
• Palm sugar 5 g · 19 kcal
• Canned bamboo shoots, drained 50 g · 12 kcal
• Thai eggplant (or small regular eggplant) 38 g · 9 kcal
• Red bell pepper, sliced 25 g · 7 kcal
• Cooking oil 4 g · 35 kcal
• Kaffir lime leaves 2 g · 0 kcal
• Fresh Thai basil leaves 7 g · 0 kcal

👨‍🍳 Instructions

1. Cut chicken breast into bite-sized pieces; slice bell pepper and eggplant. Prepare bamboo shoots by draining them.
2. Heat cooking oil in a large pot or wok over medium heat. Add green curry paste and stir-fry for 1-2 minutes until fragrant.
3. Add chicken pieces and cook until lightly browned. Pour in about half of the coconut milk and stir well, scraping the bottom of the pot.
4. Bring to a simmer, then add the remaining coconut milk, fish sauce, palm sugar, and kaffir lime leaves. Stir until the sugar dissolves.
5. Add the bamboo shoots, Thai eggplant, and red bell pepper. Simmer for 10-15 minutes, or until the chicken is cooked through and vegetables are tender-crisp.
6. Stir in the fresh Thai basil leaves just before serving. Remove kaffir lime leaves before serving if desired.