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  • Total Time:
  • Prep Time: 15 min
  • Cook Time: 20 min

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Ingredients

For 4 Servings

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Directions

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  • 1 Prep all vegetables and meats placing the eggplant in a bowl of icy water with a little kosher salt to keep from browning until needed.
  • 2 Saute the green curry paste with oil over medium heat until fragrant, add 1/2 can of coconut milk and stir slowly until the oil surfaces.
  • 3 Add the chicken or meat of choice, and continue cooking until it's almost done.
  • 4 Add the remaining 1/2 can coconut milk, sugar and fish sauce. Bring to a boil.
  • 5 Add bamboo shoots cook a few minutes more, occasionally stirring.
  • 6 Cook eggplant and bell peppers last adding the Thai basil about 1 minute before removing curry from heat.
  • 7 Serve with jasmine rice or Thai sticky rice.

Directions

View All Steps
1. Prep all vegetables and meats placing the eggplant in a bowl of icy water with a little kosher salt to keep from browning until needed.
2. Saute the green curry paste with oil over medium heat until fragrant, add 1/2 can of coconut milk and stir slowly until the oil surfaces.
3. Add the chicken or meat of choice, and continue cooking until it's almost done.
4. Add the remaining 1/2 can coconut milk, sugar and fish sauce. Bring to a boil.
5. Add bamboo shoots cook a few minutes more, occasionally stirring.
6. Cook eggplant and bell peppers last adding the Thai basil about 1 minute before removing curry from heat.
7. Serve with jasmine rice or Thai sticky rice.
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