A fragrant and spicy curry made with fresh herbs and coconut milk, this dish offers a vibrant taste of Thailand that is sure to impress. It's hearty yet quick enough for a weeknight meal.
Ready in 40 minutes · serves 4 · 500 calories per serving · thai cuisine.
Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.
Ingredients
1 cancoconut milk
2 tbspgreen curry paste
1 lbchicken breast
1 mediumeggplant
1 largebell pepper
1 cupbasil leaves
1 tbspfish sauce
Instructions
01
In a pot, heat coconut milk and stir in green curry paste.
02
Add diced chicken and cook until no longer pink.
03
Add cubed eggplant and bell pepper, simmering until tender.
