Bangkok is known for its vibrant and bustling street food scene, and one dish that stands out is the classic green curry. This spicy and flavorful curry is made with a variety of fresh herbs and spices, including lemongrass, galangal, and kaffir lime leaves, which give it its signature bright green color. The curry is traditionally served with steamed rice and a variety of vegetables, making it a filling and satisfying meal.
- 1 lb boneless chicken, sliced into thin strips
- 2 cups coconut milk
- 2 tbsp green curry paste
- 1 tbsp fish sauce
- 1 tbsp palm sugar
- 1 cup sliced bamboo shoots
- 1 cup sliced eggplant
- 1 cup sliced bell pepper
- 1 cup Thai basil leaves
- 2 kaffir lime leaves, torn into pieces
- 2 lemongrass stalks, bruised
- 2 slices of galangal
- 1 tbsp vegetable oil
- In a large pot, heat the vegetable oil over medium heat.
- Add the green curry paste and stir until fragrant.
- Add the chicken to the pot and stir-fry until browned.
- Add the coconut milk, fish sauce, palm sugar, bamboo shoots, eggplant, and bell pepper to the pot. Stir to combine.
- Add the kaffir lime leaves, lemongrass, and galangal to the pot. Stir to combine.
- Bring the curry to a boil, then reduce the heat and let it simmer for 20-30 minutes, or until the vegetables are tender and the chicken is cooked through.
- Add the Thai basil leaves to the pot and stir to combine.
- Serve the green curry over steamed rice.