Thai Green Curry

30 mins
Serves 4
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Directions

  1. 1Add green curry paste to a hot pan with oil and sauté.
  2. 2Add green curry paste to a hot pan with oil and sauté.
  3. 3Add green curry paste to a hot pan with oil and sauté.
  4. 4Add minced garlic and ginger and continue to sauté until fragrant.
  5. 5Add minced garlic and ginger and continue to sauté until fragrant.
  6. 6Add minced garlic and ginger and continue to sauté until fragrant.
  7. 7Add lemongrass paste and sauté for a minute.
  8. 8Add lemongrass paste and sauté for a minute.
  9. 9Add lemongrass paste and sauté for a minute.
  10. 10Add chicken pieces to the pan and stir.
  11. 11Add chicken pieces to the pan and stir.
  12. 12Add chicken pieces to the pan and stir.
  13. 13Pour in chicken broth and stir to combine.
  14. 14Pour in chicken broth and stir to combine.
  15. 15Pour in chicken broth and stir to combine.
  16. 16Add coconut milk, fish sauce, sugar, kaffir lime leaves, and salt.
  17. 17Add coconut milk, fish sauce, sugar, kaffir lime leaves, and salt.
  18. 18Add coconut milk, fish sauce, sugar, kaffir lime leaves, and salt.
  19. 19Stir and simmer until the chicken is cooked through.
  20. 20Stir and simmer until the chicken is cooked through.
  21. 21Stir and simmer until the chicken is cooked through.
  22. 22Add sliced eggplants and snow peas to the curry.
  23. 23Add sliced eggplants and snow peas to the curry.
  24. 24Add sliced eggplants and snow peas to the curry.
  25. 25Stir in Thai basil and lime juice.
  26. 26Stir in Thai basil and lime juice.
  27. 27Stir in Thai basil and lime juice.
  28. 28Serve over rice.
  29. 29Serve over rice.
  30. 30Serve over rice.

Ingredients

  • 1 can green curry paste
  • 1 can green curry paste
  • 1 can green curry paste
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 1 thumb ginger
  • 1 thumb ginger
  • 1 thumb ginger
  • 2 stalks lemongrass
  • 2 stalks lemongrass
  • 2 stalks lemongrass
  • 1 pound chicken
  • 1 pound chicken
  • 1 pound chicken
  • 1 cup chicken broth
  • 1 cup chicken broth
  • 1 cup chicken broth
  • 1 can coconut milk
  • 1 can coconut milk
  • 1 can coconut milk
  • 2 tablespoons fish sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons fish sauce
  • 1 tablespoon sugar
  • 1 tablespoon sugar
  • 1 tablespoon sugar
  • 4 kaffir lime leaves
  • 4 kaffir lime leaves
  • 4 kaffir lime leaves
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 medium eggplant
  • 1 medium eggplant
  • 1 medium eggplant
  • 1 cup snow peas
  • 1 cup snow peas
  • 1 cup snow peas
  • 1 handful thai basil
  • 1 handful thai basil
  • 1 handful thai basil
  • 1 lime
  • 1 lime
  • 1 lime

Equipment

cast iron panwooden spoonblender