Thai Green Curry
Prep: 20 mins | Cook: 30 mins
480 kcal/serving
4 servings
Ingredients
- Chicken thighs, boneless and skinless
- Green curry paste
- Coconut milk
- Fish sauce
- Sugar
- Eggplant, sliced
- Bell peppers, sliced
- Basil leaves
- Jasmine rice for serving
Instructions
1
In a pot, simmer green curry paste in coconut milk.
2
Add chicken, fish sauce, and sugar. Cook until chicken is tender.
3
Stir in sliced eggplant and bell peppers. Simmer until vegetables are cooked.
4
Garnish with fresh basil leaves.
5
Serve hot over jasmine rice and enjoy this Thai classic!
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