My Thai green chicken curry with vegetable recipe reminds me of the time I used to live in Hong Kong and enjoyed this dish while visiting Thailand quite regularly. I hope you enjoy this authentic recipe as well that I prepared using coconut milk, basil, and kaffir lime leaves.

Ingredients:

• 2 boneless chicken breasts, cut into thin slices
• 2 cans coconut milk, 16 ounces per can
• 2 tablespoons green curry paste (use ready-made)
• 5-6 kaffir lime leaves
• 1 tablespoon lime juice
• ½ cup fresh basil leaves
• 1 red bell pepper, diced
• 6-8 Thai Chao Praya eggplants
• 1-2 cups broccoli florets
• 5-6 baby corns
• 5-6 Thai red chili, cut into half
• 1 teaspoon zest
• 1 tablespoon brown sugar
• 1 tablespoon fish sauce
• 2 tablespoons cooking oil

Method:

Blend kaffir lime leaves, basil, fish sauce, sugar, salt, and lime juice to make a smooth sauce. Set aside.

Heat oil in a wok over medium heat, the. add the green curry paste and a tablespoon of water. Reduce heat, then stir rapidly until the oil has separated. Then add the prepared sauce and stir rapidly. Combine chicken and cook for about 5 minutes. Add coconut milk and zest with 2 cups of water. Bring the curry to boil, reduce heat, and cook for about 25-30 minutes until the curry has thickened. Add eggplant, red pepper, broccoli, baby corn, and Thai red chili. Cook for about 10-15 minutes until the vegetables get softened.

Tip: Add water if required to maintain the desired consistency of the curry.

Turn off the heat, adjust the seasoning, and serve with steamed rice.