10 Kaffir Lime Leaves
½ Cup Thai Basil Leaves
½ tsp Coriander Seeds
2 TBSP Water
3 Chicken Breasts (Sliced)
2 Cups Chinese Long Beans (2inch)
2 Cups Snow Peas
2 Cups Thai Eggplants (Quartered)
2 Cups Bamboo Shoots (Sliced)
1 Can Coconut Milk (Divided)
3 TBSP Green Curry Paste
1 Cup Water
2 TBSP Fish Sauce
1 TBSP Sugar
Use a mortar and pestle to smash the coriander seeds, Thai basil leaves, and kaffir lime leaves into a paste. Add the green curry paste and blend well.
In a large wok, pour in half a can of coconut milk and bring to a boil. Add in the curry mixture and stir constantly until the liquid becomes reduced. The coconut oil will separate from the paste and thicken.
Toss in your chicken and coat the pieces with the curry paste.
Next you will add in the remainder of the coconut milk and water. Combine well and lower heat to a medium high.
Stir in sugar and fish sauce. Add vegetables, bamboo shoots, Chinese long beans, snow peas, and Thai eggplants. Bring to a boil.
Taste and adjust seasoning.
Serve over rice.
