• Preparation: 15 minutes
• Cooking: 25 minutes
• Total: 40 minutes

• 2 tbsp vegetable oil
• 2 tbsp Thai green curry paste
• 400ml (1 can) coconut milk
• 200g chicken breast (or your preferred protein (tofu, shrimp, etc.)), thinly sliced
• 1 red pepper, thinly sliced
• 1 green pepper, thinly sliced
• 1 small eggplant, diced
• 4-6 kaffir lime leaves, torn or finely sliced
• 1 tbsp fish sauce (or soy sauce for a vegetarian option)
• 1 tsp palm sugar or brown sugar
• Fresh Thai basil leaves, for garnish
• Salt, to taste

Prepare the Ingredients:

• Thinly slice the chicken breast or preferred protein.
• Cut the red and green bell peppers into thin slices.
• Dice the eggplant into bite-sized pieces.
• Tear or finely slice the kaffir lime leaves, discarding the tough central stem.

Cook the Curry Base:

• In a large pan or wok, heat the vegetable oil over medium heat.
• Add the Thai green curry paste and stir-fry for about 1-2 minutes until fragrant and well-mixed with the oil.

Add Coconut Milk:

• Pour in the coconut milk and stir to combine with the curry paste.
• Let the mixture simmer gently for 2-3 minutes, allowing the flavors to meld.

Protein and Vegetables:

• Add the sliced chicken or preferred protein to the pan. Cook for about 3-4 minutes until the chicken starts to turn opaque.
• Add the sliced bell peppers and diced eggplant. Stir well to combine.

Kaffir Lime Leaves and Seasoning:

• Add the torn or sliced kaffir lime leaves to the curry and stir.
• Season the curry with fish sauce (or soy sauce for a vegetarian version), palm sugar, and a pinch of salt. Adjust the seasoning according to your taste.

Simmer and Serve:

• Let the curry simmer gently for an additional 5-7 minutes, allowing the flavors to develop and the vegetables to cook through.
• Once the vegetables are tender and the protein is fully cooked, remove the pan from the heat.

Garnish and Enjoy:

• Serve the Thai Green Curry over steamed jasmine rice.
• Garnish with fresh Thai basil leaves for an aromatic finish.