Green Curry Chicken with Thai Eggplant and Basil

What you need

• 400 ml (14 oz) coconut milk, 1 can, unshaken
• 3 tbsp green curry paste, more or less to taste
• 500 g (1.1 lb) boneless skinless chicken thighs, cut into thin strips
• 120 ml (1/2 cup) water
• 4 makrut lime leaves, torn, centre vein removed
• 200 g (7 oz) Thai eggplants, quartered, or 1 Asian eggplant in chunks
• 1 tbsp palm sugar, or light brown sugar
• 2 tbsp fish sauce
• 2 red chillies, sliced
• 1 handful Thai basil leaves
• steamed jasmine rice, to serve

Method

Restated from the original video

1. 1

   Open the coconut milk and spoon off about 120 ml (1/2 cup) of the thick cream from the top into a wok or wide pan.

2. 2

   Simmer the coconut cream over medium heat, stirring, until it thickens and starts to split, showing little beads of fat, 3-5 min.

3. 3

   Add the curry paste and fry it in the cream, stirring constantly, until very fragrant, about 2 min.

4. 4

   Add the chicken and stir to coat it in the paste. Cook for 2 min.

5. 5

   Pour in the rest of the coconut milk and the water. Add the lime leaves and bring to a gentle boil.

6. 6

   Add the eggplants and simmer until they are tender and the chicken is cooked through with no pink inside, 8-10 min.

7. 7

   Season with the palm sugar and fish sauce. Taste and adjust: the curry should be rich, salty and only lightly sweet.

8. 8

   Stir in the chillies and basil, take the pan off the heat and serve with rice.

Imported from honest-food.net. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.