Thai Curry with Green Sauce

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
• 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

Step 1

Bring water and rice to a boil in a saucepan. Once it’s boiling, lower the heat to medium-low, cover, and let it simmer gently until the rice is tender and all the water is absorbed—this should take about 20 to 25 minutes.

Step 2

While the rice is cooking, heat some oil in a large pan over medium heat. Add the chopped onion, fish sauce, brown sugar, ginger, and garlic, and cook everything together, stirring often, for around 5 minutes until it’s fragrant and the onion softens.

Step 3

Toss in the chicken pieces, curry paste, and basil leaves. Keep stirring occasionally and cook for another 5 minutes so the chicken starts to brown and the flavors come together.

Step 4

Add the eggplant, cover the pan, and turn the heat down to low to keep the spices from burning. Let it cook for about 5 more minutes until the eggplant begins to soften.

Step 5

Pour in the broth, coconut milk, and bamboo shoots, then continue cooking until the eggplant is fully tender and the curry is hot and bubbling—this should take around 5 to 10 minutes.

Step 6

Right before serving, stir in some fresh lime juice for a bright finish. Serve the curry over your cooked rice, and garnish with a few extra basil leaves if you like.