This recipe guides you through making a flavorful Thai green curry with tender chicken, Chinese eggplant, and bamboo shoots, finished with lime and fresh Thai basil. It also includes a vegan modification option.
1. Place the chicken in a bowl with the rest of the ingredients for the marinade; mix and marinate for 30 mins in the fridge while you prep the rest of the ingredients (this will make the chicken super tender once cooked).
2. In a large wok or pot preheated over medium heat, stir fry the chicken in 1 Tbsp avocado oil until it is almost cooked through (3-4 min) and then remove it from the wok (it will continue cooking later).
3. Add 1 Tbsp more avocado oil to the wok along with the green curry paste; fry the curry paste in the oil for 1 min, stirring constantly, then add the coconut milk and chicken stock and mix.
4. Add the eggplant, bamboo shoots, sugar, and fish sauce, then turn the heat up to medium-high and bring to a simmer; once the curry starts bubbling, turn the heat down to medium-low and simmer for 5-7 min, stirring occasionally, until the eggplant is almost tender.
5. Add the chicken back in along with the red bell pepper and bring back to a simmer over medium heat; once simmering, cook 2-3 more mins until chicken is cooked through and eggplant and bell pepper are to your liking.
6. Turn off the heat and stir in the lime juice and basil; serve with white rice and enjoy!
