Thai Green Curry with Chicken

Instructions

1. 1

   Slice the chicken breast into thin strips.

2. 2

   Heat the vegetable oil in a large pan over medium heat.

3. 3

   Add the green curry paste and stir-fry for 1-2 minutes until fragrant.

4. 4

   Add the chicken strips to the pan and cook until they are no longer pink.

5. 5

   Pour in the coconut milk and bring to a simmer.

6. 6

   Add the eggplant, bamboo shoots, and green beans to the pan.

7. 7

   Stir in the fish sauce and brown sugar, and let the curry simmer for 10-15 minutes until the vegetables are tender.

8. 8

   Taste and adjust seasoning if necessary.

9. 9

   Remove from heat and stir in the fresh basil leaves.

10. 10

    Serve hot with steamed rice.