Green Curry Chicken

Ingredients

Instructions

1. 1

   Heat vegetable oil in a large pot or wok over medium heat. Add green curry paste and stir-fry until fragrant.

2. 2

   Pour in half of the coconut milk and bring to a simmer, stirring continuously until a green oil surfaces.

3. 3

   Add chicken thighs and cook until the chicken is seared on all sides.

4. 4

   Add the remaining coconut milk, water or chicken stock, fish sauce, palm sugar, and kaffir lime leaves. Bring to a gentle simmer.

5. 5

   Add Thai eggplant and bamboo shoots. Cook until the eggplant is tender and the chicken is fully cooked.

6. 6

   Stir in red bell pepper, Thai basil leaves, and bird's eye chilies (if using). Cook for another 1-2 minutes until basil wilts.

7. 7

   Taste and adjust seasoning if necessary. Serve hot with steamed jasmine rice.