A rich and aromatic Thai green curry featuring tender chicken and a medley of vibrant vegetables, simmered to perfection in a creamy coconut sauce and served over jasmine rice.
In a pot, bring 2 cups of water to a boil. Add the jasmine rice and a pinch of salt. Cover and reduce heat to low. Cook for 15-20 minutes until rice is fluffy and water is absorbed. Set aside.
Heat oil in a large pan over medium heat. Add the green curry paste and sauté for 1-2 minutes until fragrant.
Pour in the coconut milk and stir to combine with the curry paste. Bring to a gentle simmer.
Add the sliced chicken and cook for about 5-7 minutes until it’s no longer pink.
Stir in the eggplant, zucchini, bell peppers, and bamboo shoots. Cook for another 5-10 minutes until vegetables are tender.
Add fish sauce, sugar, lime juice, and kaffir lime leaves if using. Stir well to combine.
Remove from heat and fold in fresh basil leaves. Adjust seasoning with salt as needed.
Serve the green curry hot over jasmine rice.
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