Thai Green Curry
Description
If you love spicy Thai green curries, this recipe is one to try for a hearty chicken dish rounded out with eggplant, bamboo shoots, and coconut milk.
Ingredients
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2 cups water
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1 cup uncooked jasmine rice
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1 tablespoon olive oil
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1 onion, cut into wedges
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2 tablespoons fish sauce
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1 tablespoon brown sugar
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1 teaspoon ground ginger
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1 teaspoon minced garlic
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1 pound chicken tenders, cut into bite-sized pieces
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1 tablespoon green curry paste, or more to taste
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1 tablespoon chopped fresh basil
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1 eggplant, cut into 1-inch cubes
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2/3 (32 ounce) carton chicken broth, or more to taste
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1 (15 ounce) can light coconut milk
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1 (8 ounce) can bamboo shoots
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2 teaspoons lime juice
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1 small bunch fresh basil leaves, or to taste
Directions
1
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
2
Meanwhile, heat oil in a large saucepan over medium heat. Mix in onion, fish sauce, brown sugar, ginger, and garlic; cook and stir about 5 minutes. Add chicken, curry paste, and basil. Cook, stirring occasionally, about 5 minutes more. Add eggplant, cover, and reduce heat to low to avoid burning spices. Cook about 5 minutes more.
3
Pour broth, coconut milk, and bamboo shoots into the saucepan. Continue cooking until eggplant is tender and curry is heated through, 5 to 10 minutes more. Stir in lime juice before serving over cooked rice with basil leaves.