Prepare Thin Coconut Milk
• Mix 1 cup of thick coconut milk with ½ cup of water to create thin coconut milk. Add 1 tsp salt and simmer over medium-low heat for 12–15 minutes until oil separates. Set aside.

Preserve Eggplants’ Freshness
• In a bowl of water, add 1 tsp salt and immerse washed, quartered eggplants. Set aside.

Cook the Curry Base
• Heat thick coconut milk in a pan until it boils. Add the green curry paste and cook until fragrant. Add the rest of the thick coconut milk, cooking on low flame until oil separates.

Add the Chicken
• Add chicken chunks to the curry base. Stir and cook until the chicken is half done.

Incorporate Thin Coconut Milk and Eggplants
• Add the prepared thin coconut milk and bring to a boil. Stir in the eggplants, organic sugar, and fish sauce. Adjust seasoning if needed.

Finish with Basil and Chilies
• Once everything is cooked, top with fresh basil leaves and all the sliced chilies. Stir gently and turn off the flame.

Serve
• Flavorful and Creamy Thai Green Chicken Curry is ready! Pair with steamed rice and enjoy.

Tip:
• Coconut Milk: Some store-bought brands may lack sufficient fat content. Add thick coconut milk gradually during curry paste cooking to enhance flavor.
• Green Curry Paste: Store-bought paste is convenient and works well.
• Eggplants: Soak in salted water to prevent browning and bitterness.

Chilies & Basil: Add fresh chilies and Thai basil at the end to preserve aroma and color.
• Seasoning: Taste before adjusting fish sauce, sugar, and salt for perfect balance.
• Coconut Milk Tip: If your coconut milk is too thin, you can add a bit more thick coconut milk to balance the consistency.