Thai Style Green Curry With Vegetables

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   Heat a large bottom saute pan over high heat. Add oil and any vegetables that take longer to cook such as onions, eggplant and saute for a few minutes until half cooked, about 3 minutes. Move over to the side of the pan and add chicken strips. Cook halfway without moving for about 2 minutes. Add green curry paste and saute until combined. Add coconut milk and kaffir lime leaves and stir until combined. Heat to a boil and reduce to a simmer and continue cooking for about 5 minutes, until chicken and vegetables are cooked. Add in remaining vegetables and cook until tender. Test for seasoning and add lime juice and more fish sauce or soy sauce to taste if necessary. Remove kaffir lime leaves and garnish with basil or cilantro and serve over rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.