Measurements

• 1 lb Chicken
• 2 tbsp Green Curry Paste
• 1 can Coconut Milk
• 2 tbsp Fish Sauce
• 1 tbsp Sugar
• 1/2 cup Basil Leaves
• 3 Kaffir Lime Leaves
• 2 Eggplants
• 1 Bell Pepper
• 1/2 cup Bamboo Shoots
• 3 cloves Garlic
• 1 tbsp Ginger
• 1 stalk Lemongrass
• 2 Shallots
• 2-3 Chilies (sliced)
• 1 Lime
• 2 tbsp Oil

Preparation Method

• Heat the oil in a large pan over medium heat.
• Add the garlic, ginger, lemongrass, and shallots.
• Sauté until fragrant.
• Add the green curry paste and cook for another 2 minutes.
• Add the chicken pieces and cook until they are no longer pink.
• Pour in the coconut milk and bring to a simmer.
• Add the fish sauce, sugar, kaffir lime leaves, eggplants, bell pepper, and bamboo shoots.
• Cook until the vegetables are tender.
• Stir in the basil leaves and chilies.
• Cook for another 2 minutes.
• Remove from heat and add lime juice.
• Serve hot with steamed rice or your choice of side.

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