Green Curry with Chicken and Thai Eggplant

Ingredients

• 1,5 lb boneless chicken thighs
• 400 ml full-fat coconut milk
• 3 tbsp green curry paste
• 1 cup chicken stock
• 2 cup Thai eggplant
• 6 whole kaffir lime leaves
• 2 tbsp fish sauce
• 1 tbsp palm sugar
• 1 whole red Thai chili
• 0,75 cup Thai basil leaves
• 1 whole lime
• 1,5 cup jasmine rice

Instructions

1. 1

   Slice 1½ lbs (680 g) boneless chicken thighs into 1-inch pieces and pat dry with paper towel.

2. 2

   Open a can of full-fat coconut milk without shaking; scoop the thick cream from the top into a large wok set over medium-high heat.

3. 3

   Simmer the coconut cream for 3-4 minutes, stirring, until the oil separates and the cream turns glossy and slightly darker.

4. 4

   Add 3 tbsp green curry paste and fry for 2 minutes, pressing it into the oil until deeply fragrant and the raw edge cooks off.

5. 5

   Add the chicken pieces and sear for 4 minutes, coating each piece thoroughly in the toasted paste.

6. 6

   Pour in the remaining coconut milk plus 1 cup chicken stock, then bring to a gentle simmer over medium heat.

7. 7

   Add 2 cups halved Thai eggplant (or cubed globe eggplant) and 6 torn kaffir lime leaves; simmer for 12 minutes until the eggplant is tender but not mushy.

8. 8

   Season with 2 tbsp fish sauce and 1 tbsp palm sugar, tasting and adjusting until the salty-sweet balance sings.

9. 9

   Add 1 sliced red Thai chili and ¾ cup Thai basil leaves, then remove from heat and let sit for 2 minutes so the basil perfumes the curry.

10. 10

    Ladle into bowls over steamed jasmine rice, finishing with a squeeze of lime.