Thai Green Curry with Chicken

Ingredients

• • 1.5 lbs boneless chicken thighs, sliced
• • 2 tablespoons green curry paste
• • 1 can (14 oz) coconut milk
• • 1 cup chicken broth
• • 1 red bell pepper, sliced
• • 1 cup bamboo shoots
• • 1 cup Thai eggplant or regular eggplant
• • 2 tablespoons fish sauce
• • 1 tablespoon brown sugar
• • Fresh Thai basil leaves
• • Jasmine rice for serving

Instructions

1. Step 1: Heat a large wok or pan over high heat. Add a splash of coconut cream (the thick part from top of can) and the curry paste. Stir-fry for 1 minute until fragrant.
2. Step 2: Add chicken pieces and cook until no longer pink on the outside, about 5 minutes.
3. Step 3: Pour in remaining coconut milk and chicken broth. Bring to a simmer.
4. Step 4: Add bell pepper, bamboo shoots, and eggplant. Cook for 8-10 minutes until vegetables are tender.
5. Step 5: Season with fish sauce and brown sugar. Adjust to taste.
6. Step 6: Remove from heat and stir in fresh Thai basil. Serve over jasmine rice.