Directions
- 1Add green curry paste to a hot pan with oil and sauté.
- 2Add minced garlic and ginger and continue to sauté until fragrant.
- 3Add lemongrass paste and sauté for a minute.
- 4Add chicken pieces to the pan and stir.
- 5Pour in chicken broth and stir to combine.
- 6Add coconut milk, fish sauce, sugar, kaffir lime leaves, and salt.
- 7Stir and simmer until the chicken is cooked through.
- 8Add sliced eggplants and snow peas to the curry.
- 9Stir in Thai basil and lime juice.
- 10Serve over rice.
Ingredients
- 1 can green curry paste
- 2 cloves garlic
- 1 thumb ginger
- 2 stalks lemongrass
- 1 pound chicken
- 1 cup chicken broth
- 1 can coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 4 kaffir lime leaves
- 1 teaspoon salt
- 1 medium eggplant
- 1 cup snow peas
- 1 handful thai basil
- 1 lime
Equipment
cast iron panwooden spoonblender
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