Thai Green Curry with Chicken

Ingredients

• 5 lbs chicken breast, sliced
• 2–3 tbsp green curry paste (store-bought or homemade)
• 2 cans (14 oz each) coconut milk
• 2 tbsp fish sauce
• 1 tsp palm sugar or brown sugar
• 4–5 kaffir lime leaves, torn
• 1 stalk lemongrass, bruised
• 1 cup Thai eggplant, quartered (or zucchini)
• 1 cup baby spinach or Thai basil
• 1 tbsp vegetable oil
• Steamed jasmine rice to serve

Instructions

1. 1

   Heat oil in a wok over medium-high heat. Fry curry paste 1–2 minutes until fragrant.

2. 2

   Add 1 can of coconut milk. Stir to combine with paste. Bring to a simmer.

3. 3

   Add chicken; cook until opaque, about 5 minutes.

4. 4

   Add remaining coconut milk, fish sauce, sugar, lime leaves, and lemongrass.

5. 5

   Add eggplant; simmer 8–10 minutes until tender.

6. 6

   Taste and adjust with more fish sauce (salt) or sugar.

7. 7

   Remove lemongrass stalk. Stir in basil or spinach until just wilted.

8. 8

   Serve over jasmine rice.