“Great curry that is easy to freeze and is so good that you may never have to freeze it. I usually use low fat or fat free coconut milk and it is still delicious, I usually make it with tofu but have made it half and half with delicious results.”
READY IN:
30mins
SERVES:
3
UNITS:
Metric

Ingredients Nutrition

Directions

  1. In a large saucepan, add chicken stock.
  2. Crumble the lime leaves before adding.
  3. Add garlic.
  4. Let simmer for 5 minute
  5. Add coconut milk and chicken (or bean curd).
  6. Simmer until reduced, about 10 minute
  7. Season with fish sauce and sugar.
  8. Add bamboo, green beans, eggplant. Cook for another 5-8 minute.
  9. When done, add Thai basil and serve with Jasmine rice.

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