A spicy authentic green curry. A delectable representative of Thai cuisine.

Devin
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

  • 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.

Nutrition Facts

534 calories; 19.6 g total fat; 73 mg cholesterol; 1419 mg sodium. 59 g carbohydrates; 35.2 g protein; Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 5 stars
04/16/2019
This was delicious! I wanted more veggies so I added broccoli to the curry. Nice job! We have curries all the time and this one was just as delicious. PS I added a bit more curry paste because 2/3 of a box of chicken broth worried me that it would be too thin on taste... Thank you! Read More
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/16/2019
This was delicious! I wanted more veggies so I added broccoli to the curry. Nice job! We have curries all the time and this one was just as delicious. PS I added a bit more curry paste because 2/3 of a box of chicken broth worried me that it would be too thin on taste... Thank you! Read More
Rating: 5 stars
04/16/2019
This was delicious! I wanted more veggies so I added broccoli to the curry. Nice job! We have curries all the time and this one was just as delicious. PS I added a bit more curry paste because 2/3 of a box of chicken broth worried me that it would be too thin on taste... Thank you! Read More