Green Curry

🔥 Prep

• Slice the 300g chicken breast into thin bite-sized strips.
• Dice the 1 cup (about 150g) eggplant into 1‑inch cubes.
• Rinse and drain the 100g bamboo shoots; slice if large.
• Roughly chop the 1 cup Thai basil leaves, reserving a few for garnish.
• Measure out 3 tbsp green curry paste, 400 ml coconut milk, 1 tbsp fish sauce, and 1 tsp sugar into small bowls.

🔥 Cook

• 1. Heat a large wok or skillet over medium heat and add 2 tbsp of the coconut milk; stir until it begins to simmer (~1 minute).
• 2. Add the 3 tbsp green curry paste to the simmering coconut milk and fry, stirring constantly, for 2 minutes until fragrant.
• 3. Pour in the remaining coconut milk (about 380 ml) and bring the mixture to a gentle boil over medium‑high heat, then reduce to medium and simmer for 3 minutes.
• 4. Add the chicken strips to the curry and cook for 5‑6 minutes, stirring occasionally, until the chicken is no longer pink.
• 5. Toss in the eggplant cubes and bamboo shoots; continue to simmer over medium heat for 4‑5 minutes until the vegetables are tender.
• 6. Stir in the 1 tbsp fish sauce and 1 tsp sugar; taste and adjust seasoning if needed.
• 7. Finally, fold in the chopped Thai basil and cook for an additional 30 seconds just until wilted.
• 8. Remove from heat and let the curry rest for 1 minute before serving.

🔥 Serve

• Ladle the green curry into shallow bowls, garnishing with the reserved Thai basil leaves and a lime wedge.
• Serve hot alongside steamed jasmine rice or sticky rice.
• Optional: add a side of fresh cucumber slices or a light salad to balance the heat.