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 (2 Tbsp)
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 (2 Tbsp)
. Stir for 1 minute.
Step 5
Add
Eggplant (1)
,
Green Beans (1 cup)
,
Baby Corn (1 cup)
,
Bamboo Shoot Strips (1/4 cup)
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 (1 cup)
. 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 (2 Tbsp)
, a pinch of the
Kaffir Lime Leaves (3)
,
Fish Sauce (2 Tbsp)
, and
Fresh Basil Leaves (1/2 cup)
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 (1/2 cup)
.
Step 9
Serve the Thai Green Curry with steamed jasmine rice. Enjoy!
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