Thai

Authentic Thai Green Curry

By An Edible Mosaic

Prep Time:  30 min

2 TB coconut oil 3 TB Thai green curry paste 1 lb chicken thighs  2  cloves garlic, 2 TB galangal 1/2 cup chicken broth 8 oz Thai eggplant 14 oz coconut milk 3 kaffir lime leaves 2 TB coconut sugar, 1 TB fish sauce 1/2 tsp salt, 3/4 cup bamboo shoots 3 red Thai chile peppers 1 TB lime juice, 3/4 cup Thai basil 

Cook Time:  15 min

Ingredients

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Thai eggplant is green and white-colored, and about the size of a golf ball. Look for it in the fresh produce area of Asian grocery stores.

Pro tip

Step 1

Heat the coconut oil in a large, deep skillet over medium heat. Stir in the green curry paste and cook 1 minute, stirring occasionally. Add the chicken in an even layer, and cook 2 minutes without stirring. Stir in the garlic and galangal, and cook 20 seconds.

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Step 2

Add the chicken broth and bring to a simmer. Stir in the eggplant, coconut milk, lime leaves, coconut sugar, fish sauce, and salt. Simmer 8 minutes. Remove from the heat and stir in the bamboo shoots, red chile peppers, lime juice, and basil leaves.

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It's a balance of spicy, salty, sweet, and umami flavors in coconut milk.