A great option for all the goodness from the garden.
Family traditions and in-person connections are important parts of gatherings of loved ones, and many of those get-togethers are centered on food. The entire family coming together around a table covered with warm, delicious food to share stories and create new memories is what makes mealtime special.
Thai Green Curry Chicken
Servings: 2
2 cups fresh spinach
1 cup water
1 tablespoon vegetable oil
2 tablespoons green curry paste
8 ounces skinless, boneless chicken, sliced thin
1 small Japanese purple eggplant
2 cups coconut milk
4 teaspoons granulated sugar
1/2 teaspoon salt
1/2 cup bamboo shoots, sliced
1/4 medium red bell pepper, sliced thin
8-10 Thai basil leaves, plus additional, for garnish, divided
2 cups cooked jasmine rice
In blender, blend spinach and water until mixture turns green and no leaves are visible.
In medium saucepan over medium-high heat, heat oil.
Add green curry paste and stir to release fragrance, about 10 seconds.
Add chicken and cook 3-5 minutes.
Add blended spinach water, purple eggplant, coconut milk, sugar and salt.
Bring to boil.
Add bamboo shoots and red bell pepper.
Simmer 10 minutes.
Stir in basil leaves and turn off heat.
Serve with jasmine rice and garnish with additional basil leaves.
Mmmmm…green curry!
