---
title: Green Curry with Chicken
servings: 4
prep time: 20 minutes
cook time: 25 minutes
source: https://mycibora.com/recipes/thai-green-curry
---

Gather @green curry paste{3%tbsp}, @chicken thigh{500%g}, @bamboo shoot{100%g}, @makrut lime leaf{4%leaf}, @thai basil{1%bunch} and @bird's eye chili{2}.

Spoon the thick cream from the top of the @coconut milk{400%ml} into a hot wok and fry it until the oil splits out and sizzles. ~{4%minutes}

Fry the curry paste in the split cream for 2 minutes, until it darkens and the kitchen smells sharp. ~{2%minutes}

Add the chicken and toss until coated and sealed, about 3 minutes. ~{3%minutes}

Pour in the rest of the coconut milk with the lime leaves and bruised chilies and bring to a gentle simmer.

Add the @eggplant{200%g} and bamboo shoots and simmer until the chicken is cooked and the eggplant tender, about 10 minutes. ~{10%minutes}

Season with @fish sauce{2%tbsp} and @palm sugar{1%tbsp}, tasting as you go — it should run hot, salty, faintly sweet.

Tear in the basil off the heat and serve over @jasmine rice{300%g}.