This thai green curry brings me right back to the streets of Thailand! | Jecca Chantilly
This thai green curry brings me right back to the streets of Thailand!
15 mins prepServes 2
It’s fragrant, spicy, and easily customizable. I like to keep any extra Thai basil in the freezer for recipes like this one. So quick, easy and no waste! Make sure to have extra rice on deck cus you’ll be devouring this!!
1. Heat oil in a pan. Add shallots and garlic and saute for 1-2 minutes.
2. Add curry paste and sauté for 2 minutes. Pour in ¾ cup coconut milk and reduce until thick.
3. Once it has thickened, add chicken stock, kaffir lime leaves, palm sugar fish sauce and remaining coconut milk. Bring to a simmer then add eggplants and bamboo shoots. Simmer for 5 minutes.
4. Add shrimp and stir in Thai basil and bell peppers.
5. Serve hot with rice!
