Thai Green Curry

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2

Small Yukon Gold Potatoes

30 mL

Cooking Oil

2

Boneless, Skinless Chicken Thighs

cut into bite-sized pieces

1

Small Onion , sliced

30 g

Thai Green Curry Paste

1

Small Eggplant

cut into bite-sized pieces

110 g

Green Beans

cut into 1-inch pieces

175 g

Baby Corn

cut into 1-inch pieces

40 g

Bamboo Shoot Strips

1 can
(14 oz)

Coconut Milk

240 mL

Water

25 g

Brown Sugar

3

Kaffir Lime Leaves , thinly sliced

30 mL

Fish Sauce

20 g

Fresh Basil Leaves

Cooking Instructions

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Step 1

Peel and cut the Yukon Gold Potatoes (2) into large cubes.

Step 2

Place the potatoes in a small saucepan and fill the saucepan with just enough water to cover the potatoes. Bring the water to a boil and allow the potatoes to boil for 5 minutes. Drain the water and set the potatoes aside.

Step 3

Heat Cooking Oil (30 mL) in a wok over medium-high heat. Add Boneless, Skinless Chicken Thighs (2) to the wok in a single layer. Allow the chicken to sear for about 30 seconds, then stir.

Step 4

When the chicken is partially cooked, add Onion (1) and Thai Green Curry Paste (30 g) . Stir for 1 minute.

Step 5

Add Eggplant (1) , Green Beans (110 g) , Baby Corn (175 g) , Bamboo Shoot Strips (40 g) and the potatoes to the wok. Stir well to distribute the green curry paste evenly among all of the vegetables.

Step 6

Stir in Coconut Milk (1 can) and Water (240 mL) . Bring the curry sauce to a boil, then lower the heat to medium. Allow the curry to simmer for 10 minutes.

Step 7

Add Brown Sugar (25 g) , a pinch of the Kaffir Lime Leaves (3) , Fish Sauce (30 mL) , and Fresh Basil Leaves (10 g) to the curry. Give all the ingredients a good stir to combine.

Step 8

Transfer the curry to a serving dish, then top with the remaining kaffir lime leaves and Fresh Basil Leaves (10 g) .

Step 9

Serve the Thai Green Curry with steamed jasmine rice. Enjoy!