Ingredients
Instructions
Prep ahead
- rinse 1 c jasmine rice; swap ½ water for coconut milk; start cooker.
- slice chicken thighs bite-size.
- halve thai eggplant or zucchini; slice bell pepper.
- open coconut milk can; stir curry paste jar.
- tear kaffir lime leaves; pick thai basil.
Cooking steps
Heat 1 tbsp oil in saucepan; fry 2 tbsp green curry paste 30 sec until aromatic.
Add chicken; toss 2 min to coat.
Pour in 1 can coconut milk + ½ c water; drop lime leaves. simmer 5 min.
Stir in eggplant & bell pepper; cook 6 min until veg tender and chicken cooked.
Finish with fish sauce, palm sugar, and handful thai basil.
Fluff coconut rice; serve curry ladled over, garnish extra basil.
(active time â 15 min | total â 30 min)