Cook Time
25 min
Total Time
45 min
Servings
4 people
Calories
420 cal
Difficulty
medium
An aromatic and creamy Thai curry with tender chicken, colorful vegetables, and fragrant Thai basil in a coconut milk base. Authentic flavors made easy.
Nutrition Info
PremiumPer serving (based on servings)
Nutrition Facts
320
8g
42g
14g
Ingredients
Instructions
Heat oil in a wok or large skillet over medium-high heat. Scoop the thick cream from the top of the coconut milk and add to wok. When it begins to separate, add curry paste and fry for 2 minutes until very fragrant.
Add sliced chicken to the wok and stir-fry until the outside is no longer pink, about 5 minutes. The chicken will finish cooking in the sauce.
Pour in remaining coconut milk. Add bell peppers, eggplant, bamboo shoots, fish sauce, sugar, and torn lime leaves. Stir well and bring to a simmer. Cook for 15 minutes until vegetables are tender.
Remove from heat and stir in fresh Thai basil until slightly wilted. Taste and adjust seasoning. Serve immediately over steamed jasmine rice.