1. Prep all vegetables and meats placing the eggplant in a bowl of icy water with a little kosher salt to keep from browning until needed. 2. Saute the green curry paste with oil over medium heat until fragrant, add 1/2 can of coconut milk and stir slowly until the oil surfaces. 3. Add the chicken or meat of choice, and continue cooking until it's almost done. 4. Add the remaining 1/2 can coconut milk, sugar and fish sauce. Bring to a boil. 5. Add bamboo shoots cook a few minutes more, occasionally stirring. 6. Cook eggplant and bell peppers last adding the Thai basil about 1 minute before removing curry from heat. 7. Serve with jasmine rice or Thai sticky rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
