🟡
Medium
Ingredients
- 600 grams chicken breast, cut into bite-sized pieces
- 3 tablespoons green curry paste
- 400 ml coconut milk
- 200 ml chicken broth
- 2 Thai eggplants, quartered
- 1 red bell pepper, sliced
- 100 grams green beans, cut into 2-inch pieces
- 3 cloves garlic, minced
- 1 tablespoon grated galangal
- 1 stalk lemongrass, bruised
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar
- 1 handful fresh Thai basil leaves
- 2 tablespoons vegetable oil
Instructions
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1Heat oil in a large pot or wok over medium-high heat.
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2Add green curry paste and fry for 1-2 minutes until fragrant, stirring constantly.
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3Pour in half the coconut milk and stir well to combine with the curry paste.
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4Add chicken pieces and cook for 3-4 minutes until they begin to firm up.
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5Pour in remaining coconut milk and chicken broth, stirring well.
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6Add lemongrass, galangal, and minced garlic, then bring to a gentle simmer.
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7Add eggplants and cook for 5 minutes until they start to soften.
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8Add bell pepper and green beans, continuing to simmer for another 5 minutes.
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9Season with fish sauce and palm sugar, adjusting to taste.
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10Remove from heat and stir in fresh Thai basil leaves.
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11Remove lemongrass stalk before serving.
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12Serve hot over jasmine rice.