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

Devin

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Recipe Summary

prep:
25 mins
cook:
25 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

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

Directions

Instructions Checklist
  • 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; protein 35.2g 71% DV; carbohydrates 59g 19% DV; fat 19.6g 30% DV; cholesterol 72.9mg 24% DV; sodium 1418.8mg 57% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/12/2020
This is delicious. I made it with zucchini the first time because I bought a bad eggplant. I also used veggie broth and shrimp. It was great with eggplant as well. Read More
2 Ratings
  • 5 star values: 2
  • 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
06/12/2020
This is delicious. I made it with zucchini the first time because I bought a bad eggplant. I also used veggie broth and shrimp. It was great with eggplant as well. Read More