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Thai Green Curry Recipe Without Coconut Milk

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Hey guys, do you know what time it is? It's Thai food time! Today, we're going to share with you a recipe for a spicy and delicious green curry that will blow your taste buds away. First things first, let's talk ingredients. You'll need: - 1-2 tablespoons of vegetable oil - 3 tablespoons of green curry paste - 1 can of coconut milk - 1 cup of chicken broth - 1 pound of boneless chicken breast, cut into bite-sized pieces - 1 cup of eggplant, cut into bite-sized pieces - 1 cup of bamboo shoots - 1/2 cup of green beans - 1 red bell pepper, sliced - 4 kaffir lime leaves - 2 tablespoons of fish sauce - 1 tablespoon of brown sugar - 1/4 cup of fresh basil leaves Now that we have our ingredients sorted, let's get cooking. 1. Heat up the vegetable oil in a large saucepan or wok over medium-high heat. 2. Add the green curry paste and stir until fragrant. 3. Pour in the can of coconut milk and chicken broth, stirring until combined. 4. Add the chicken breast and let it simmer for 5-7 minutes until partially cooked. 5. Throw in the eggplant, bamboo shoots, green beans, and red bell pepper. 6. Add the kaffir lime leaves, fish sauce, and brown sugar. 7. Cover and cook until the vegetables are tender and the chicken is fully cooked, about 10 minutes. 8. Finally, add the fresh basil leaves and serve with a side of warm rice. And there you have it, an absolutely mouthwatering green curry recipe that's sure to impress even the pickiest eaters. Now, a quick disclaimer: for those of you who aren't fans of spicy food, you might want to cut back on the green curry paste or skip it altogether. We don't want any mouth fires or tears to ruin your dining experience. That being said, we hope you enjoy this recipe as much as we did. If you're looking for a fun and easy way to spice up your weeknight dinners, give this green curry recipe a try. Until next time, happy cooking!

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