Thai Green Curry with Chicken

Ingredients

• 2 tbsp vegetable oil
• 3-4 tbsp Thai green curry paste
• 2 cans (14 oz each) coconut milk
• 1 lb chicken thighs, sliced
• 1 Thai eggplant or 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 tbsp fish sauce
• 1 tbsp palm sugar or brown sugar
• 4 kaffir lime leaves
• A handful of Thai basil
• 1 red chili, sliced
• Steamed jasmine rice, to serve

Instructions

1. 1

   Heat the oil in a wok and fry the curry paste for 1-2 minutes until fragrant.

2. 2

   Add the thick coconut cream from the top of the can and simmer until the oil separates.

3. 3

   Add the chicken, stir to coat, and cook for 3-4 minutes.

4. 4

   Pour in the remaining coconut milk and add the lime leaves.

5. 5

   Simmer for 8-10 minutes until the chicken is nearly cooked through.

6. 6

   Add the vegetables, fish sauce, and sugar, and simmer for 5 more minutes.

7. 7

   Stir in the Thai basil at the very end.

8. 8

   Serve over jasmine rice, garnished with sliced chili.