Thai Green Curry Chicken with Jasmine Rice & Cucumber Salad (Gluten-Free)

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs 4 cups jasmine rice 5 tbsp green curry paste 1 can (13.5 oz) coconut milk 1 cup Thai eggplant, sliced 1 cup bamboo shoots, sliced 1 red bell pepper, thinly sliced 1/4 cup fresh basil leaves 2 tbsp fish sauce 1 tbsp palm sugar 1 lime, juiced 1 small cucumber, sliced 1/4 cup cherry tomatoes, halved 1/4 cup fresh cilantro leaves 1/2 cup roasted peanuts, chopped Salt and pepper, to taste

Instructions

1. In a large pot, cook the jasmine rice according to package instructions and set aside.
2. In a large skillet, heat 3 tbsp of coconut milk over medium high heat. Add green curry paste and cook for 2 minutes until fragrant.
3. Stir in the remaining coconut milk, fish sauce, palm sugar, and chicken thighs. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until chicken is cooked through.
4. Add eggplant, bamboo shoots, red bell pepper, and half of the basil leaves. Cook for another 3 4 minutes, until vegetables are tender.
5. Remove from heat and stir in lime juice. Adjust seasoning with salt and pepper as needed.
6. To prepare the cucumber salad, toss together cucumber, cherry tomatoes, fresh cilantro, and roasted peanuts. Drizzle with a bit of lime juice to taste.
7. Serve the green curry chicken over jasmine rice, garnish with remaining basil leaves, and enjoy with the refreshing cucumber salad on the side.

Chef’s Insight

Cook the curry sauce gently to avoid burning the spices

Notes

Gluten-free recipe