Thai Green Curry with Chicken

02

Step-by-step method

1. 01

   Rinse the jasmine rice with cold water two or three times, gently stirring until the water comes out less turbid. Drain and put it in a pot with 450 ml of water.

   Rinse the jasmine rice with cold water two or three times, gently stirring until the water comes out less turbid. Drain and put it in a pot with 450 ml of water.

2. 02

   Cover the pot and bring the rice to a boil

   Cover the pot and bring the rice to a boil. Once boiling, reduce the heat to a minimum and cook for about 12 minutes without lifting the lid. Turn off the heat and let the rice rest, covered, for another 10 minutes.

3. 03

   While the rice is cooking, cut the chicken thighs into pieces of about 3 cm

   While the rice is cooking, cut the chicken thighs into pieces of about 3 cm

4. 04

   Wash the Thai eggplants, remove the stem, and cut them into quarters

   Wash the Thai eggplants, remove the stem, and cut them into quarters. Drain the bamboo shoots, remove the thicker stems from the basil, and lightly tear the makrut lime leaves.

5. 05

   Open the coconut milk can without shaking it

   Open the coconut milk can without shaking it. Remove about 4 tablespoons of the thick top layer and put them in a large skillet or wok over medium heat. Add the oil and heat until the coconut cream bubbles and looks shiny. If the milk is homogeneous, use 4 tablespoons equally.

6. 06

   Add the green curry paste and sauté for 2 or 3 minutes, stirring continuously, until it releases its aroma and the oil starts to separate slightly at the edges. Avoid burning it.

   Add the green curry paste and sauté for 2 or 3 minutes, stirring continuously, until it releases its aroma and the oil starts to separate slightly at the edges. Avoid burning it.

7. 07

   Add the chicken and mix it well with the paste

   Add the chicken and mix it well with the paste. Cook for about 3 minutes, until the surface loses its pink color.

8. 08

   Gradually pour in the rest of the coconut milk and the 150 ml of water

   Gradually pour in the rest of the coconut milk and the 150 ml of water. Add the makrut lime leaves, fish sauce, and palm sugar. Stir and bring the mixture to a very gentle simmer.

9. 09

   Add the eggplants and cook over medium-low heat for about 8 minutes, maintaining a gentle bubble

   Add the eggplants and cook over medium-low heat for about 8 minutes, maintaining a gentle bubble

10. 10

    Add the bamboo shoots and continue cooking for 4 to 6 minutes, until the chicken is fully cooked and the eggplants are tender but still firm. The chicken should not have pink areas and should reach at least 74 °C internally.

    Add the bamboo shoots and continue cooking for 4 to 6 minutes, until the chicken is fully cooked and the eggplants are tender but still firm. The chicken should not have pink areas and should reach at least 74 °C internally.

11. 11

    Taste the sauce

    Taste the sauce. If it has reduced too much, add one or two tablespoons of the hot cooking water from the rice. If it's too liquid, simmer it gently for a couple of minutes without covering.

12. 12

    Turn off the heat, add the Thai basil, and stir gently until the leaves wilt with the residual heat

    Turn off the heat, add the Thai basil, and stir gently until the leaves wilt with the residual heat

13. 13

    Separate the rice grains with a fork or spatula

    Separate the rice grains with a fork or spatula. Serve the hot jasmine rice alongside the curry, with plenty of sauce, chicken, eggplants, and bamboo shoots. Set aside the makrut lime leaves when eating.