chef fern

Here's what you need: thai eggplants, chicken breast, vegetable oil, coconut milk, green curry paste, fish sauce, granulated sugar, bamboo shoot strip, kaffir lime leaves, red bell pepper, coconut milk, fresh thai sweet basil, white rice, cumin seed, coriander seed, salt, white peppercorn, lemongrass, garlic, thai green chilis, small shallots, fresh cilantro stem, kaffir lime peel, galangal, kaffir lime leaf, fresh thai sweet basil, shrimp paste, fresh thai sweet basil, vegetable oil

Thai Green Curry With Chicken By Chef Fern Recipe by Tasty

thai eggplants

oz chicken breast, thinly sliced

vegetable oil

coconut milk

green curry paste

fish sauce

sugar

oz bamboo shoot strip

kaffir lime leaves

oz red bell pepper, sliced

sweet basil

white rice, cooked,

cumin seed

coriander seed

salt

white peppercorn

lemongrass,

garlic,

thai green chilis

shallots,

cilantro

oz kaffir lime peel

oz galangal, sliced

kaffir lime leaf

shrimp paste

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Tasty

Cut the tops and bottoms off the eggplant and cut into quarters.

Thinly slice the chicken breast crosswise. Set aside.

Prepare the green curry paste. In a large skillet over medium heat, toast the cumin seeds and coriander seeds until golden and fragrant, about 2-3 minutes. Transfer to a pestle or bowl.

Add the salt and pound with a mortar until the spices are broken up. Continue pounding as you add the white peppercorns, lemongrass, kaffir lime peel, galangal, garlic, Thai green chilis, cilantro stems, Thai basil, kaffir leaves, shallots, and shrimp paste, until a coarse paste forms.

Heat a medium skillet over medium heat. Add vegetable oil, 2 tablespoons of green curry paste, and 3 tablespoons of basil oil (if using).

Add a splash of the coconut milk, stirring until it forms a paste.

Add the sliced chicken breast, the rest of the coconut milk, and the eggplant.

Season with the fish sauce and sugar. Increase the heat to medium high and bring to a boil. Once boiling, cook for 2-3 minutes.

Stir in the bamboo shoots, kaffir leaves, and red bell pepper, cooking for 3-4 minutes until bell peppers have slightly softened.

Add the Thai basil. Remove the curry from the heat and serve with white rice.

https://vid.tasty.co/output/92037/landscape_480/1525195262

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