Measurements

• 2 tbsp Green Curry Paste
• 1 can
• 300g Chicken
• 1 cup Eggplants
• 1/2 cup Bamboo Shoots
• 1 cup Bell Peppers
• 1/2 cup Thai Basil leaves
• 2 tbsp Fish Sauce
• 1 tbsp Sugar
• 4 Lime Leaves
• 2 cloves Garlic
• 1 tbsp Ginger
• 1 Onion
• 1 cup Broccoli
• 1/2 cup Carrots (sliced)
• 200g Tofu
• 2 tbsp Oil

Preparation Method

• 1. Heat oil in a large pan over medium heat.
• 2. Add garlic, ginger, and onions; sauté until fragrant.
• 3. Stir in green curry paste and cook for 1 minute.
• 4. Pour in coconut milk and bring to a simmer.
• 5. Add chicken and cook until no longer pink.
• 6. Stir in eggplants, bamboo shoots, bell peppers, broccoli, and carrots.
• 7. Simmer for 10 minutes until vegetables are tender.
• 8. Add tofu, fish sauce, sugar, and lime leaves.
• 9. Cook for another 5 minutes.
• 10. Stir in Thai basil leaves and remove from heat.
• 11. Serve hot with steamed rice.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.