Thai Green Chicken Curry

Instructions

1. Step 1

   Prepare the chicken, Thai eggplants, bamboo shoots, bell pepper, lime leaves, and basil as described in the ingredient list. Keep the raw chicken separate from the vegetables and herbs.

   Cookware: Chef Knife, cutting board

2. Step 2

   Heat the oil in a large saucepan over medium heat. Add the green curry paste and cook, stirring, until aromatic.

   Timer: 2 min (fixed)

   Ingredients used: 60.0 gr Green Curry Paste, 15.0 ml Vegetable Oil

   Cookware: large saucepan, wooden spoon

3. Step 3

   Stir in 1 cup (240 ml) coconut milk and cook until the mixture is smooth, glossy, and gently bubbling.

   Timer: 3 min (fixed)

   Ingredients used: 240.0 ml Coconut Milk

   Cookware: large saucepan, measuring jug, wooden spoon

4. Step 4

   Add the chicken and stir until every piece is coated and the outside is no longer pink.

   Timer: 4 min (fixed)

   Ingredients used: 600.0 gr Chicken Thigh

   Cookware: large saucepan, wooden spoon

5. Step 5

   Add the remaining 2 cup (480 ml) coconut milk, chicken stock, and lime leaves. Bring to a gentle simmer over medium heat, then reduce to low heat.

   Timer: 5 min (fixed)

   Ingredients used: 240.0 ml Chicken Stock, 480.0 ml Coconut Milk, 6.0 piece Makrut Lime Leaves

   Cookware: large saucepan, measuring jug, wooden spoon

6. Step 6

   Add the Thai eggplants, bamboo shoots, and bell pepper. Simmer over low heat until the eggplants are tender and the chicken reaches 74°C internally.

   Timer: 10 min (fixed)

   Ingredients used: 200.0 gr Bamboo Shoot, 1.0 piece Red Bell Pepper, 8.0 piece Thai Eggplant

   Cookware: large saucepan, wooden spoon

7. Step 7

   Stir in the fish sauce and palm sugar until the sugar dissolves.

   Timer: 2 min (fixed)

   Ingredients used: 30.0 ml Fish Sauce, 15.0 gr Palm sugar

   Cookware: large saucepan, wooden spoon

8. Step 8

   Remove the saucepan from the heat, fold in the Thai basil, and serve the curry hot.

   Ingredients used: 25.0 gr Thai Basil

   Cookware: large saucepan, wooden spoon