Thai Green Curry
A fragrant Thai green curry that brings together creamy coconut milk, tender chicken, and long eggplant for a comforting Southeast Asian classic.
Recipe - Richmond - Ackroyd
Thai Green Curry
Prep Time5 Minutes
Servings4
Cook Time30 Minutes
Ingredients
Coconut Milk ½ Liter
Green Curry Paste 1 Cup
Boneless Chicken Thighs 1 Pack
Long Eggplant 2
Fish Sauce 2 Tablespoons
WF Fresh Basil 1 Pack
Lime 1
Directions
- Heat coconut milk in a pot until boiling.
- Stir in green curry paste until fragrant.
- Add chicken, cook until lightly browned.
- Add hot water to cover ingredients.
- Add chopped eggplant, cook until tender.
- Season with fish sauce and sugar.
- Finish with lime juice and fresh basil.
Serving Tip:
- Serve hot with rice.
- Perfect with coconut water for a refreshing balance.
5 minutes
Prep Time
30 minutes
Cook Time
4
Servings
Directions
- Heat coconut milk in a pot until boiling.
- Stir in green curry paste until fragrant.
- Add chicken, cook until lightly browned.
- Add hot water to cover ingredients.
- Add chopped eggplant, cook until tender.
- Season with fish sauce and sugar.
- Finish with lime juice and fresh basil.
Serving Tip:
- Serve hot with rice.
- Perfect with coconut water for a refreshing balance.
