Thai cuisine is renowned for its vibrant flavors, aromatic spices, and harmonious balance of sweet, sour, salty, and spicy elements. This Thai Green Curry Chicken recipe is a quintessential example of the bold and complex flavors that Thai cuisine has to offer. Tender chicken simmered in a fragrant green curry sauce with coconut milk, Thai basil, and fresh vegetables creates a dish that is both comforting and exhilarating.

Green curry, or "gaeng keow wan" in Thai, is a beloved dish that originated in central Thailand. It is characterized by its distinctive green color, which comes from the blend of fresh green chilies, herbs, and spices used to make the curry paste. Traditionally, green curry is made with chicken or beef and simmered with coconut milk, bamboo shoots, eggplant, and Thai basil. It is often served with steamed jasmine rice or noodles, providing a hearty and satisfying meal.

• 1 lb boneless, skinless chicken thighs or breasts, thinly sliced
• 2 tablespoons green curry paste (store-bought or homemade)
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth or water
• 1 tablespoon fish sauce
• 1 tablespoon palm sugar or brown sugar
• 1 cup bamboo shoots, sliced
• 1 cup Thai eggplant, quartered (substitute with regular eggplant if unavailable)
• 1 red bell pepper, sliced
• 1 cup fresh Thai basil leaves
• 2 kaffir lime leaves, torn into pieces (optional)
• 2 tablespoons vegetable oil
• Cooked jasmine rice, for serving

• 3-4 green Thai chilies, chopped (adjust to taste)
• 3 cloves garlic, minced
• 1 shallot, chopped
• 1 stalk lemongrass, thinly sliced
• 1 thumb-sized piece of galangal, sliced (substitute with ginger if unavailable)
• 1 tablespoon coriander seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon shrimp paste (optional)
• 1/4 cup fresh cilantro leaves and stems, chopped
• 1/4 cup fresh Thai basil leaves

In a mortar and pestle or a food processor, pound or blend together the green Thai chilies, garlic, shallot, lemongrass, galangal, coriander seeds, cumin seeds, white pepper, shrimp paste (if using), cilantro, and Thai basil until a smooth paste forms. Set aside.

• Heat vegetable oil in a large skillet or wok over medium heat. Add the green curry paste to the skillet and cook for 1-2 minutes, stirring constantly, until fragrant.
• Add the thinly sliced chicken to the skillet and cook until browned on all sides, about 5-7 minutes.

• Pour in the coconut milk and chicken broth (or water) into the skillet, stirring to combine with the curry paste and chicken.
• Add the fish sauce and palm sugar (or brown sugar) to the skillet, stirring until dissolved.

Stir in the sliced bamboo shoots, Thai eggplant, and sliced red bell pepper. Bring the mixture to a simmer and cook for 8-10 minutes, or until the vegetables are tender and the chicken is cooked through.

Remove the skillet from the heat and add the fresh Thai basil leaves and torn kaffir lime leaves (if using) to the curry. Stir until the basil wilts slightly.

Ladle the Thai Green Curry Chicken into serving bowls and serve hot with steamed jasmine rice.

This Thai Green Curry Chicken recipe offers a delightful journey into the heart of Thai cuisine, with its bold flavors and vibrant colors. Whether enjoyed on its own or paired with steamed jasmine rice, this dish is sure to transport you to the bustling streets of Thailand with every mouthful.