Authentic Thai Green Curry

Ingredients 0/16

Step 1

Bring water and rice to a boil in a saucepan. Once it’s boiling, turn the heat down to medium-low, cover the pot, and let it simmer gently until the rice is tender and all the water is absorbed, which usually takes about 20 to 25 minutes.

Step 2

While the rice is cooking, warm some oil in a large pan over medium heat. Add the chopped onion, fish sauce, brown sugar, ginger, and garlic, and cook everything together for about 5 minutes, stirring often so it doesn’t stick.

Step 3

Toss in the chicken pieces, green curry paste, and fresh basil. Keep cooking and stirring occasionally for another 5 minutes, letting the flavors meld.

Step 4

Add the eggplant, cover the pan, and lower the heat to prevent the spices from burning. Let it cook for around 5 more minutes until the eggplant starts to soften.

Step 5

Pour in the broth, coconut milk, and bamboo shoots. Stir everything gently, then let it simmer until the eggplant is fully tender and the curry is warmed through, about 5 to 10 minutes.

Step 6

Just before serving, squeeze in some fresh lime juice for a bright finish. Serve the curry hot over your cooked rice, garnished with a few extra basil leaves if you like.