“Another great recipe from "Round-eye Thai"”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Prep all vegetables and meats placing the eggplant in a bowl of icy water with a little kosher salt to keep from browning until needed.
  2. Saute the green curry paste with oil over medium heat until fragrant, add 1/2 can of coconut milk and stir slowly until the oil surfaces.
  3. Add the chicken or meat of choice, and continue cooking until it's almost done.
  4. Add the remaining 1/2 can coconut milk, sugar and fish sauce. Bring to a boil.
  5. Add bamboo shoots cook a few minutes more, occasionally stirring.
  6. Cook eggplant and bell peppers last adding the Thai basil about 1 minute before removing curry from heat.
  7. Serve with jasmine rice or Thai sticky rice.

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