A comforting and flavorful Thai green curry made with chicken, featuring a rich coconut milk base and vibrant vegetables. It can be adapted for a vegetarian option by substituting chicken with extra veggies or tofu.
1. Sauté the onion in vegetable oil with salt and pepper until translucent (~2 min); add the curry paste and cook for 2 more minutes.
2. Mix in the coconut milk, chicken, fish sauce and coconut sugar and Thai chili; bring to a low boil and cook until chicken begins to change color (~5 min).
3. Add the bamboo, green beans and red bell pepper and let cook for 3-4 minutes, add the eggplant and turn heat down to medium; cook for 10 minutes or until eggplant is tender (keep stirring / watching the pot to ensure eggplant doesn’t fall apart).
4. Turn off the heat and stir in the basil and lime juice; remove the Thai chili from the pot and let the curry cool down a bit before eating so the sauce thickens; option to enjoy over white rice!
