Authentic Thai Green Curry
Instructions
- 1
Cook jasmine rice according to package instructions and set aside.
- 2
Heat coconut oil in a large wok or deep pan over medium-high heat.
- 3
Add green curry paste and stir-fry for 1-2 minutes until fragrant, being careful not to burn.
- 4
Add chicken slices and stir-fry for 3-4 minutes until the outside is sealed and lightly colored.
- 5
Pour in half the coconut milk and stir well to combine with the curry paste.
- 6
Add chicken stock and bring the mixture to a gentle simmer.
- 7
Add eggplant pieces and cook for 5 minutes until they begin to soften.
- 8
Add bamboo shoots and bell pepper, continue simmering for another 3-4 minutes.
- 9
Pour in remaining coconut milk, fish sauce, and palm sugar. Stir gently to combine.
- 10
Add torn kaffir lime leaves and simmer for 2-3 minutes until vegetables are tender but still have texture.
- 11
Remove from heat and stir in fresh Thai basil leaves and lime juice.
- 12
Taste and adjust seasoning with more fish sauce or palm sugar if needed.
- 13
Serve immediately over jasmine rice in bowls.
Chef's Note
"This vibrant curry brings the authentic flavors of Thailand to your kitchen—the key is using fresh Thai basil and kaffir lime leaves, which transform simple ingredients into something extraordinary. Serve with plenty of jasmine rice to soak up every drop of that fragrant coconut sauce."
