Thai
Thai
Free recipe
Green Curry Chicken
Fragrant Thai green curry simmered with chicken, eggplant, and Thai basil in coconut milk. The herbal kick comes from a homemade green curry paste.
in the kitchen -- behind-the-scenes shots from our test cook
Method
- Simmer the thick coconut cream from the top of the can until the oil splits out and shimmers.
- Fry the green curry paste in the coconut oil for 3 minutes until intensely fragrant.
- Add the chicken, remaining coconut milk, lime leaves, fish sauce, and palm sugar and simmer 20 minutes.
- Stir in the eggplant and cook 8 more minutes, finishing with a generous handful of Thai basil.
Cooks notes. Recipes are tested in a US home kitchen. Substitute lemon for lime if you must, but the result will read brighter. Salt to taste -- our quantities skew toward kosher.
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