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Ingredients

2 cups water 1 cup uncooked jasmine rice 1 tablespoon olive oil 1 onion, cut into wedges 2 tablespoons fish sauce 1 tablespoon brown sugar 1 teaspoon ground ginger 1 teaspoon minced garlic 1 pound chicken tenders, cut into bite-sized pieces 1 tablespoon green curry paste, or more to taste 1 tablespoon chopped fresh basil 1 eggplant, cut into 1-inch cubes ⅔ (32 ounce) carton chicken broth, or more to taste 1 (15 ounce) can light coconut milk 1 (8 ounce) can bamboo shoots 2 teaspoons lime juice 1 small bunch fresh basil leaves, or to taste

Nutrition Info

533.8 calories carbohydrate: 59 g cholesterol: 72.9 mg fat: 19.6 g fiber: 6.7 g protein: 35.2 g saturatedFat: 7.4 g servingSize: - sodium: 1418.8 mg sugar: 9.8 g transFat: : - unsaturatedFat: : -

Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
Meanwhile, heat oil in a large saucepan over medium heat. Mix in onion, fish sauce, brown sugar, ginger, and garlic, cook and stir about 5 minutes. Add chicken, curry paste, and basil. Cook, stirring occasionally, about 5 minutes more. Add eggplant, cover, and reduce heat to low to avoid burning spices. Cook about 5 minutes more.
Pour broth, coconut milk, and bamboo shoots into the saucepan. Continue cooking until eggplant is tender and curry is heated through, 5 to 10 minutes more. Stir in lime juice before serving over cooked rice with basil leaves.

4 servings

A spicy authentic green curry. A delectable representative of Thai cuisine.