This Green Curry Thai Recipe is full of flavor and quick and easy to make for any night of the week. It’s filled with red peppers and green beans with my favorite, bamboo shoot slices and sliced chicken.
Heat the oil in a medium pot over medium low heat. Then add green curry paste, kaffir lime leaf and shallot in the pot, stir the curry paste until you can smell the aroma.
Add coconut milk, chicken broth water and thai eggplant. Simmer until the eggplant is 80% cooked. Add the broth depending on the consistency you want the curry sauce. (¼ cup-½ cup it’s perfect for the and the taste)
Add chicken and all the vegetables, seasoning, fish sauce, sugar, palm sugar, chicken broth powder. Then the turkey berry, red bell pepper, bamboo shoot and long bean, cook little more about 3-5 minutes or until the vegetables are soft and then all is good.
Before turning off the heat on the oven, put the Thai basil into the curry for about a minute and stir, shut the stove and pour on top into a bowl of rice.
Green Curry Thai Recipe
Amount Per Serving (400 g)
Calories 647Calories from Fat 396
% Daily Value*
Saturated Fat 34g213%
Vitamin A 3373IU67%
Vitamin C 66mg80%
* Percent Daily Values are based on a 2000 calorie diet.