Thai Green Curry
Aromatic and creamy curry with coconut milk, fresh herbs, and your choice of protein. Balanced flavors of spice, sweetness, and herbs in every spoonful.
Ingredients
Cooking Instructions
Heat oil in a large wok or skillet over medium-high heat. Add curry paste and stir-fry until fragrant.
Add chicken pieces and cook until no longer pink on the outside, stirring frequently.
Pour in the thick cream from the top of the coconut milk can. Stir and simmer until oil separates.
Add remaining coconut milk and chicken broth. Bring to a gentle simmer.
Add eggplant and green beans. Simmer until vegetables start to soften.
Add bell pepper, fish sauce, brown sugar, and lime leaves. Continue simmering until vegetables are tender.
Taste and adjust seasoning. Remove from heat and stir in Thai basil leaves. Serve over jasmine rice.