Ingredients
- 4 1/2 tablespoons red curry paste
- 3 green chilies deseeded and chopped
- 2 tablespoons fresh lemongrass thinly sliced
- 1 1/2 tablespoons neutral oil canola or vegetable oil
- 12 ounces boneless, skinless chicken thighs cut into strips
- 3 cups low-sodium chicken broth
- 1 1/2 tablespoons fish sauce
- 1 1/2 teaspoons sugar
- 8 baby corn cut into bite-size pieces
- 1 cup green beans trimmed and cut into 2-inch pieces
- 1 small eggplant cut into bite-size pieces
- 1/2 cup fresh basil leaves
- Juice of 1 lime
Instructions
- In a mortar or small bowl, mix the red curry paste, chopped green chilies, and sliced lemongrass until well combined.
- Heat the oil in a heavy-bottomed pan over medium heat. Add the curry paste mixture and cook for about 1 minute until fragrant. Add the chicken pieces and stir to coat them with the paste; cook until lightly browned.
- Pour in the chicken broth along with the fish sauce and sugar. Bring the mixture to a simmer and cook for 15 minutes until the chicken is tender. Then add the baby corn, green beans, and eggplant.
- Simmer for an additional 5 minutes until the vegetables are tender but still crisp. Remove the pan from the heat and stir in the fresh basil leaves and lime juice. Taste and adjust the seasoning, if needed, before serving.
