Thai green curry

Ingredients:

• 2 tablespoons (30g) green curry paste
• 1 pound (450g) chicken breast or tofu, cut into bite-sized pieces
• 1 tablespoon (15ml) vegetable oil
• 1 can (400ml) coconut milk
• 1 cup (240ml) chicken or vegetable broth
• 1 tablespoon (15ml) fish sauce or soy sauce for vegetarian version
• 1 teaspoon (5g) sugar
• 1 cup (150g) baby eggplants, quartered
• 1/2 cup (75g) bamboo shoots, sliced
• 1 cup (150g) bell peppers, sliced
• 1/4 cup (10g) fresh Thai basil leaves
• 1 tablespoon (15ml) lime juice
• Steamed jasmine rice, for serving

Instructions:

1. Heat the vegetable oil in a large pan over medium heat. Add the green curry paste and stir-fry for 1-2 minutes until fragrant.
2. Add the chicken or tofu pieces to the pan and cook for 3-4 minutes, stirring frequently until they are browned on all sides.
3. Pour in the coconut milk and chicken or vegetable broth, stirring to combine with the curry paste.
4. Add the fish sauce or soy sauce, and sugar. Stir well and bring to a simmer.
5. Add the baby eggplants, bamboo shoots, and bell peppers. Cover and simmer for 10-15 minutes, or until the vegetables and protein are cooked through.
6. Stir in the fresh Thai basil leaves and lime juice, cooking for an additional 1-2 minutes.
7. Taste and adjust seasoning if necessary, adding more fish sauce or sugar to balance the flavors.
8. Remove from heat and let sit for a couple of minutes before serving.
9. Serve hot with steamed jasmine rice.

Notes:

For a spicier curry, add sliced Thai bird's eye chilies. You can substitute chicken with shrimp or keep it vegetarian by using tofu and vegetable broth. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave before serving.