A fragrant and spicy curry made with green chilies, coconut milk, bamboo shoots, and Thai basil.
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11 items
Heat 1/2 cup coconut_milk in a pan until oil separates. Add green_curry_paste and fry until fragrant.
Add chicken and stir to coat. Cook for 2 minutes.
Add remaining coconut_milk and chicken_stock. Bring to boil.
Add thai_eggplant, bamboo_shoots, and kaffir_lime_leaves. for 10 minutes until eggplant is tender.
Season with fish_sauce and palm_sugar_or_brown. Taste and adjust.
Stir in thai_basil and red_chilies just before turning off heat. Serve with rice.
