Thai Green Curry With Beef And Eggplant Recipes

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THAI GREEN CURRY



Thai Green Curry image

A spicy authentic green curry. A delectable representative of Thai cuisine.

Provided by Devin

Categories     World Cuisine Recipes     Asian     Thai

Time 50m

Yield 4

Number Of Ingredients 17

2 cups water
1 cup uncooked jasmine rice
1 tablespoon olive oil
1 onion, cut into wedges
2 tablespoons fish sauce
1 tablespoon brown sugar
1 teaspoon ground ginger
1 teaspoon minced garlic
1 pound chicken tenders, cut into bite-sized pieces
1 tablespoon green curry paste, or more to taste
1 tablespoon chopped fresh basil
1 eggplant, cut into 1-inch cubes
⅔ (32 ounce) carton chicken broth, or more to taste
1 (15 ounce) can light coconut milk
1 (8 ounce) can bamboo shoots
2 teaspoons lime juice
1 small bunch fresh basil leaves, or to taste

Steps:

  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
  • Meanwhile, heat oil in a large saucepan over medium heat. Mix in onion, fish sauce, brown sugar, ginger, and garlic; cook and stir about 5 minutes. Add chicken, curry paste, and basil. Cook, stirring occasionally, about 5 minutes more. Add eggplant, cover, and reduce heat to low to avoid burning spices. Cook about 5 minutes more.
  • Pour broth, coconut milk, and bamboo shoots into the saucepan. Continue cooking until eggplant is tender and curry is heated through, 5 to 10 minutes more. Stir in lime juice before serving over cooked rice with basil leaves.

Nutrition Facts : Calories 533.8 calories, Carbohydrate 59 g, Cholesterol 72.9 mg, Fat 19.6 g, Fiber 6.7 g, Protein 35.2 g, SaturatedFat 7.4 g, Sodium 1418.8 mg, Sugar 9.8 g

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