Thai Kitchen-Style Green Curry

Name: Thai Kitchen-Style Green Curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 tbsp avocado oil; 1 lb organic chicken breast (cubed); 2 tbsp authentic green curry paste (ensure no added sugar or seed oils); 1 can (13.5 oz) full-fat organic coconut milk; 1 cup organic bamboo shoots (sliced); 1 organic eggplant (cubed); 1 organic red bell pepper (sliced); 1 tbsp naturally fermented fish sauce (anchovies and salt only, no added sugar); 1 tbsp raw honey; 1 tsp freshly grated ginger; 2 stalks lemongrass (bruised); 1 handful fresh Thai basil leaves; Salt and black pepper to taste

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Non-GMO
Organic
Whole-Food
Clean Eating

Cuisine Thai
Course Main
Prep 15 min
Cook 20 min
Serves 4

Ingredients

1 tbsp avocado oil
1 lb organic chicken breast (cubed)
2 tbsp authentic green curry paste (ensure no added sugar or seed oils)
1 can (13.5 oz) full-fat organic coconut milk
1 cup organic bamboo shoots (sliced)
1 organic eggplant (cubed)
1 organic red bell pepper (sliced)
1 tbsp naturally fermented fish sauce (anchovies and salt only, no added sugar)
1 tbsp raw honey
1 tsp freshly grated ginger
2 stalks lemongrass (bruised)
1 handful fresh Thai basil leaves
Salt and black pepper to taste

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What you'll need

Cast iron skillet — Sears better than any non-stick; naturally non-stick once seasoned.
Enameled Dutch oven — For braises, roasts, and one-pot mains.
Instant-read thermometer — The only reliable way to nail doneness without guessing.

Instructions

Heat avocado oil in a large pot over medium-low heat. Add curry paste and grated ginger, sautéing for 2 minutes until fragrant.
Add chicken cubes to the pot and sauté until the exterior is lightly browned.
Pour in full-fat organic coconut milk. Stir thoroughly to fully dissolve the curry paste into the liquid.
Stir in eggplant, red bell pepper, and bamboo shoots. Bring the mixture to a gentle simmer.
Add bruised lemongrass, fish sauce, and raw honey. Simmer for 10–12 minutes until the vegetables are tender and the chicken is cooked through with no pink remaining (165°F).
Remove and discard the lemongrass stalks, take the pot off the heat, stir in fresh Thai basil leaves, and season with salt and black pepper before serving.

FAQ

Why use ghee instead of coconut oil?

Ghee (clarified butter) is an excellent alternative as it has a higher smoke point and no lactose, making it suitable for those with dairy sensitivities. It also adds a rich flavor to the dish.

Can I substitute the bamboo shoots?

Yes, other vegetables such as broccoli florets or snap peas can be used if bamboo shoots are not available, providing similar nutritional benefits and texture in the curry.

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