Name: Green curry chicken
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1.5 lb Boneless chicken thighs; 27 oz Coconut milk; 4 tbsp Green curry paste; 2 Japanese eggplant; 1 Red bell pepper; 8 oz Bamboo shoots; 1 bunch Thai basil; 4 Makrut lime leaves; 2 tbsp Fish sauce; 2 cups Jasmine rice; 1 tbsp Brown sugar; 1 tbsp Vegetable oil

Green curry chicken

Chicken and vegetables in a spicy, fragrant coconut curry. Weeknight fast if you buy good paste.

How many people are eating

Written for 4. Everything below is scaled to 4.

What goes on the list — untick anything you have

1.5 lb Boneless chicken thighs
27 oz Coconut milk(two 13.5 oz cans, full fat)
4 tbsp Green curry paste(Maesri or Mae Ploy from an Asian market is hotter and better; Thai Kitchen in the Walmart international aisle is milder, so use more)
2 Japanese eggplant(or 1 zucchini)
1 Red bell pepper
8 oz Bamboo shoots(canned, Walmart international aisle)
1 bunch Thai basil(Asian market; or regular basil)
4 Makrut lime leaves(Asian market produce or freezer; or the zest of 1 lime)
2 tbsp Fish sauce(Walmart Asian foods aisle, or an Asian market. Swap: soy sauce)
2 cups Jasmine rice
1 tbsp Brown sugar· most people have this
1 tbsp Vegetable oil· most people have this

It lands in the shopping form, where you can edit anything, add to it, and say what you think each thing costs. Nothing is ordered until you send it.

How to cook it · about 35 minutes

Start the rice. Slice the chicken into thin bite-size strips, cut the eggplant into chunks and the bell pepper into strips.
Open the coconut milk without shaking it. Spoon the thick cream off the top of one can into a large pot with the oil and heat over medium-high until it bubbles and the oil starts to separate, about 3 minutes.
Add the curry paste and fry it in the coconut cream for 2 minutes, stirring, until it smells strongly fragrant.
Add the chicken and stir for 3 minutes to coat. Pour in the rest of the coconut milk, then add the eggplant, torn lime leaves, fish sauce and brown sugar.
Simmer 10 minutes until the eggplant is tender and the chicken is cooked. Add the bamboo shoots and bell pepper for the last 3 minutes.
Turn off the heat and stir in a big handful of basil leaves. Taste: add fish sauce for salt or sugar to round it out. Serve over rice.

Amounts are on the list above — they change with the number of people; the steps do not.