- This recipe is intended for a single serving. Adjust the measurements as needed by simply changing the servings on this recipe plugin doohickey thingy here.
Basil's recipe uses 2 tbsp. pea eggplant. These are not easily found in my neck of the woods so I did not include them. However, I encourage you to venture to your nearest Asian market to find them.
I've substituted Basil's use of baby corn (not paleo) for green bell peppers and bamboo shoots.
Add 4 pitted dates to a wide-mouth mason jar. Pour in 1/4 boiling water. Cover with foil or plastic wrap and let steep until very soft (approx. 8-10min). Using and immersion blender or regular blender, blend until smooth and creamy.
In a large wok or sauté pan, heat 2 tbsp coconut oil over med-heat. Add green curry paste and stir continuously until the scent of the curry paste perfumes the air (approx. 30-60 seconds).
Add ½ cup of coconut milk and continue to stir until a green oil surfaces (approx. 1-2 minutes).
Add sliced chicken and stir continuously until cooked and no longer pink in the middle (approx. 3-4 minutes).
Add remaining coconut milk and stir to combine. Add eggplant, bell peppers, bamboo shoots, lime leaves (or lemongrass) fish sauce and honey (or date syrup). Stir to combine and bring to a simmer. Cover with a lid and cook until the eggplant have softened and fork tender (approx. 6-7 minutes).
Remove from heat, add basil leaves. Stir gently.
Serve overtop of cauliflower rice or shredded white cabbage. Garnish with a few more sprigs of fresh basil.