Thai Green Curry Chicken

Instructions

1. Open the coconut milk cans without shaking them and spoon about 1/2 cup of the thick cream from the top into a bowl. Reserve the rest.

2. Heat the oil in a large deep skillet or wok over medium heat. Add the coconut cream and curry paste and fry, stirring constantly, for 2 to 3 minutes until very fragrant and the oil begins to separate.

3. Add the sliced chicken and stir to coat in the paste. Cook for 3 minutes until the outside is no longer pink.

4. Pour in the remaining coconut milk and the broth, then stir in the fish sauce, sugar and torn lime leaves.

5. Bring to a gentle simmer, add the eggplant and cook for 8 minutes, stirring occasionally, until the eggplant is nearly tender.

6. Add the green beans and bell pepper and simmer for 4 to 5 minutes until crisp-tender.

7. Check that the chicken is cooked through to 165 degrees F; the thin slices will be done by now.

8. Turn off the heat and stir in the Thai basil and lime juice until the basil just wilts.

9. Taste and balance with more fish sauce for saltiness, sugar for sweetness or lime for brightness.

10. Ladle the curry into bowls over jasmine rice and serve hot.

Test kitchen tips

• Curry paste heat varies widely between jars, so start with 2 tbsp, taste the sauce, and add more if you want it hotter.
• The curry keeps 3 days refrigerated; the vegetables soften on reheating, so add fresh basil and a squeeze of lime to brighten leftovers.
• Swap the eggplant for zucchini or bamboo shoots, and use Italian basil plus a few mint leaves if you cannot find Thai basil.

Nutrition per serving

Calories

610

Protein

36g

Carbs

45g

Fat

33g

Fiber

4g

Sugar

8g

Sodium

950mg

Nutrition values are estimates calculated per serving. See our disclaimer.