Thai Green Chicken Curry

Ingredients

• Vegetable oil 2 tsp
• Green curry paste 3 tbsp
• Coconut milk 400 ml
• Water or chicken stock 200 ml
• Boneless chicken thighs, sliced 500 g
• Thai eggplants, quartered 150 g
• Bamboo shoots, drained 100 g
• Makrut lime leaves 4
• Fish sauce 1 1/2 tbsp
• Palm sugar 2 tsp
• Thai basil leaves 10 g
• Red chili, sliced 1 (10 g)
• Cooked jasmine rice to serve

Instructions

1. 1

   Heat the oil in a pot over medium heat and fry the curry paste for 2 minutes, until fragrant.

2. 2

   Add half the coconut milk and cook for 3 minutes, stirring, until the oil starts to separate.

3. 3

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

4. 4

   Add the remaining coconut milk, the water, eggplants, bamboo shoots and torn lime leaves and simmer for 10-12 minutes, until the chicken is cooked and the eggplant is tender.

5. 5

   Season with the fish sauce and palm sugar.

6. 6

   Stir in the basil and chili and serve with jasmine rice.