A brilliantly herbaceous, sweet, and spicy curry whose vibrant color comes from pounding fresh green chilies, cilantro roots, and makrut lime leaves into a fiery paste.
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Scoop out the thick coconut cream from the top of the can into a wok or pan over medium-high heat.
'Crack' the cream by cooking it until the oil separates and glistens.
the green curry paste in the separated coconut oil for 3 minutes until intensely fragrant.
Add the chicken and sauté until it turns white on the outside.
Pour in the remaining thinner coconut milk, fish sauce, palm sugar, torn lime leaves, and eggplants.
for 10 minutes until chicken is cooked. Turn off heat, stir in Thai basil, and serve with jasmine rice.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
