Green Curry with Chicken

Ingredients

• 1Chicken thighs (500g, sliced)
• 2Coconut milk (400ml)
• 3Green curry paste (3 tbsp)
• 4Thai eggplant (200g, quartered)
• 5Sweet basil leaves (large handful)
• 6Kaffir lime leaves (4)
• 7Fish sauce (2 tbsp)
• 8Palm sugar (1 tbsp)
• 9Vegetable oil (2 tbsp)
• 10Thai green chilies (2-3)
• 11Lemongrass stalk (1, bruised)

Instructions

1. 1Heat oil in a wok over medium-high heat.
2. 2Add green curry paste and fry for 2 minutes until very fragrant.
3. 3Pour in half the coconut milk and stir until oil separates on the surface.
4. 4Add chicken and cook for 5 minutes until cooked through.
5. 5Add remaining coconut milk, eggplant, kaffir lime leaves, and lemongrass.
6. 6Season with fish sauce and palm sugar. Simmer 10 minutes until eggplant is tender.
7. 7Add fresh chilies and sweet basil. Stir briefly and remove from heat.
8. 8Serve with jasmine rice.