Simple Way to Thai Pumpkin Curry Recipe

Thai Green Curry

We ate this thai pumpkin and chickpea curry over dinner with ivy and ryan.

Recipe Summary Thai Green Curry

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

Ingredients | Thai Pumpkin Curry Recipe

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

Directions

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.

Info | Thai Pumpkin Curry Recipe

prep: 25 mins cook: 25 mins total: 50 mins Servings: 4 Yield: 4 servings

TAG : Thai Green Curry

World Cuisine Recipes, Asian, Thai,