dinner · dairy-free · gluten-free
Thai green curry chicken
Quick coconut green curry with chicken, eggplant, bamboo shoots and Thai basil.
- Time
- 30min
- Steps
- 5
Ingredients
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Allergens
Contains fish.
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Shopping list
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Equipment
You'll need: Wok.
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Method
-
1
Simmer half the coconut cream in a wok until it splits, then fry curry paste in it 2 minutes.
-
2
Add chicken and coat.
-
3
Add remaining coconut milk, stock, eggplant, bamboo shoots and lime leaves; simmer until chicken is cooked through, 74°C (165°F), 10 minutes.
-
4
Season with fish sauce and sugar.
-
5
Stir in basil and chili and serve with jasmine rice.
