Ingredients

• 500 gms (1.11 lbs) chicken breast
• 2 tbsps green curry paste
• 400 mls (1.67 cups) coconut milk
• 150 gms (0.33 lb) baby corn
• 150 gms (0.33 lb) Thai eggplant
• 100 gms (0.22 lb) bamboo shoots
• 2 tbsps vegetable oil
• 2 tbsps fish sauce
• 1 tsp sugar
• 240 mls (1 cup) Thai basil leaves
• 2 red chili
• 3 kaffir lime leaves
• 240 mls (1 cup) water

Instructions

1. Heat the vegetable oil in a large pan over medium heat.
2. Add the green curry paste and stir-fry for 2-3 minutes until fragrant.
3. Pour in the coconut milk and bring to a simmer.
4. Add the chicken breast slices and cook for 5-7 minutes until the chicken is cooked through.
5. Stir in the baby corn, Thai eggplant, and bamboo shoots. Cook for another 5 minutes.
6. Season with fish sauce and sugar. Add the kaffir lime leaves and water.
7. Allow the curry to simmer for another 2-3 minutes.
8. Remove from heat and stir in the Thai basil leaves.
9. Garnish with sliced red chilies before serving. Enjoy with steamed jasmine rice.

Notes

• This is a classic Thai Green Chicken Curry.
• Feel free to adjust the spiciness by adding more or less green curry paste.