Green Curry Chicken

Name: Green Curry Chicken
Ingredients: 3 1/2 tablespoons green curry paste (about 35 grams); 1.1 pounds chicken (about 500 grams); 1.1 pounds Thai eggplant (about 500 grams); 2 cups coconut milk (about 2 cartons or 500 ml); 3 red chili peppers; 2 handfuls fresh Thai basil leaves; Palm sugar, to taste; Salt or fish sauce, to taste

Kapom @cook_6712870

A dish my mom loves to eat. Every time I visit my hometown, I have to make this curry for her. I miss my mom.

Kapom @cook_6712870

A dish my mom loves to eat. Every time I visit my hometown, I have to make this curry for her. I miss my mom.

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Ingredients

3 1/2 tablespoonsgreen curry paste (about 35 grams)
1.1 poundschicken (about 500 grams)
1.1 poundsThai eggplant (about 500 grams)
2 cupscoconut milk (about 2 cartons or 500 ml)
3red chili peppers
2 handfulsfresh Thai basil leaves
Palm sugar, to taste
Salt or fish sauce, to taste

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Steps

1

Prepare the chicken and vegetables. Sauté the green curry paste with a little oil over low heat until fragrant. Add half of the coconut milk and cook until the oil separates from the paste.
2

Add the chicken and stir-fry until partially cooked. Once the chicken is cooked, pour in the remaining coconut milk. If the curry is too thick, add water. Turn the heat to high and bring to a boil for a few minutes.
3

Add the Thai eggplant. Stir often to keep the eggplant submerged so it doesn't turn brown. When the eggplant starts to soften, season with fish sauce and palm sugar to taste. Add the red chili peppers and Thai basil leaves last. Stir well, turn off the heat, and remove from the stove.