Chicken Thigh Green Curry with Bamboo Shoots and Eggplant
Authentic Thai green curry made from a scratch-made paste, avoiding all nut-based thickeners and using coconut cream.
Total
1h 20m
Prep
50 min
Cook
30 min
Serves
4
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Recipe serves 4
Ingredients
- 1.5 lbs Chicken Thighs
- 2 cans Coconut Cream
- 10 pieces Fresh Green Chilies
- 2 stalks Lemongrass
- 1 inch Galangal
- 4 pieces Thai Eggplant
- 3 tbsp Fish Sauce
- 1 cup Bamboo Shoots
Instructions
- 1
Pound chilies, lemongrass, galangal, garlic, and shallots in a mortar and pestle until a fine paste forms.
- 2
Fry the paste in the thick top layer of coconut cream until fragrant and 'cracked'.
- 3
Add chicken thighs and sear in the paste.
- 4
Pour in remaining coconut cream, bamboo shoots, and sliced eggplant.
- 5
Simmer for 20 minutes until chicken is tender.
- 6
Season with fish sauce and fresh basil; serve in bowls as a hearty stew.
Nutrition per serving
Calories
510
26% of a 2,000 kcal day
| Protein | 32 g |
| Carbohydrate | 10 g |
| Fat | 38 g |
| Fiber | 4 g |
| Sugar | 3 g |
| Sodium | 920 mg |
Goes well with this
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