Thai Green Curry

Servings: 4

Author: Maxine Sharf

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Thai Green Curry

Prep time: 20 MinCook time: 15 MinTotal time: 35 Min

I've been craving Asian food while sheltering in, so I whipped up a big pot of this Thai green curry, so comforting and packed with flavor! I made it with chicken, but feel free to sub in extra veggies or tofu for a vegetarian option.

Ingredients

• 1 Tbsp Vegetable Oil
• 2 lb. Chicken Breast
• Salt & Pepper
• 1 Onion, diced
• 1 Cup Green Beans, chopped 1"
• 4 Tbsp Maesri Brand Green Curry Paste
• 2 Cans Coconut Milk
• 1 Thai Chili, cut in half
• 2 Can Bamboo, drained
• 1-2 Japanese Eggplants, cut in chunks
• 1/2 Red Bell Pepper, sliced in thin strips
• 4 Tbsp Fish Sauce
• 2 Tbsp Coconut Sugar
• 1/2 Cup Basil, sliced
• 1/2 Lime, juice and zest
• Cooked White Rice (optional)

Instructions

1. Sauté the onion in vegetable oil with salt and pepper until translucent (~2 min); add the curry paste and cook for 2 more minutes.
2. Mix in the coconut milk, chicken, fish sauce and coconut sugar and Thai chili; bring to a low boil and cook until chicken begins to change color (~5 min).
3. Add the bamboo, green beans and red bell pepper and let cook for 3-4 minutes, add the eggplant and turn heat down to medium; cook for 10 minutes or until eggplant is tender (keep stirring / watching the pot to ensure eggplant doesn’t fall apart).
4. Turn off the heat and stir in the basil and lime juice; remove the Thai chili from the pot and let the curry cool down a bit before eating so the sauce thickens; option to enjoy over white rice!

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