Name: Thai Green Curry
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Water - 2 cups; Uncooked jasmine rice - 1 cup; Olive oil - 1 tablespoon; Onion, cut into wedges - 1; Fish sauce - 2 tablespoons; Brown sugar - 1 tablespoon; Ground ginger - 1 teaspoon; Minced garlic - 1 teaspoon; Chicken tenders, cut into bite-sized pieces - 1 pound; Green curry paste, or more to taste - 1 tablespoon; Chopped fresh basil - 1 tablespoon; Eggplant, cut into 1-inch cubes - 1; Chicken broth, or more to taste - ⅔ (32 ounce) carton; Light coconut milk - 1 (15 ounce) can; Bamboo shoots - 1 (8 ounce) can; Lime juice - 2 teaspoons; Fresh basil leaves, or to taste - 1 small bunch

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Thai Green Curry

1. Water - 2 cups

2. Uncooked jasmine rice - 1 cup

3. Olive oil - 1 tablespoon

4. Onion, cut into wedges - 1

5. Fish sauce - 2 tablespoons

6. Brown sugar - 1 tablespoon

7. Ground ginger - 1 teaspoon

8. Minced garlic - 1 teaspoon

9. Chicken tenders, cut into bite-sized pieces - 1 pound

10. Green curry paste, or more to taste - 1 tablespoon

11. Chopped fresh basil - 1 tablespoon

12. Eggplant, cut into 1-inch cubes - 1

13. Chicken broth, or more to taste - ⅔ (32 ounce) carton

14. Light coconut milk - 1 (15 ounce) can

15. Bamboo shoots - 1 (8 ounce) can

16. Lime juice - 2 teaspoons

17. Fresh basil leaves, or to taste - 1 small bunch

How to cook deliciously - Thai Green Curry

1. Stage

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. Stage

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. Stage

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.