Ingredients
4
4 servings
- •2 cups water
- •1 cup uncooked jasmine rice
- •1 tablespoon olive oil
- •1 onion, cut into wedges
- •2 tablespoons fish sauce
- •1 tablespoon brown sugar
- •1 teaspoon ground ginger
- •1 teaspoon minced garlic
- •1 pound chicken tenders, cut into bite-sized pieces
- •1 tablespoon green curry paste, or more to taste
- •1 tablespoon chopped fresh basil
- •1 eggplant, cut into 1-inch cubes
- •⅔ (32 ounce) carton chicken broth, or more to taste
- •1 (15 ounce) can light coconut milk
- •1 (8 ounce) can bamboo shoots
- •2 teaspoons lime juice
- •1 small bunch fresh basil leaves, or to taste
Instructions
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Meanwhile, heat oil in a large saucepan over medium heat. Mix in onion, fish sauce, brown sugar, ginger, and garlic; cook and stir about 5 minutes. Add chicken, curry paste, and basil. Cook, stirring occasionally, about 5 minutes more. Add eggplant, cover, and reduce heat to low to avoid burning spices. Cook about 5 minutes more.
- Pour broth, coconut milk, and bamboo shoots into the saucepan. Continue cooking until eggplant is tender and curry is heated through, 5 to 10 minutes more. Stir in lime juice before serving over cooked rice with basil leaves.
Nutritional Facts
Per 4 servings
- Calories: 534
- Carbohydrate: 59g
- Fat: 20g
- Fiber: 7g
- Protein: 35g
- Sugar: 10g
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