Green Chicken Curry with Kanom Jeen

Cooking Instructions

1. Sauté the curry paste

[] Heat thick coconut cream in a pot over medium-high heat.
[] Stir gently until the oil begins to separate.
[] Add green curry paste and stir-fry until deeply aromatic.

2. Cook the chicken

[] Add chicken pieces to the curry base.
[] Stir and cook until the chicken is mostly cooked through.

3. Add coconut milk

[] Pour in thin coconut milk and bring to a gentle boil.

4. Add eggplants

[] Add Thai eggplants and cook until half-tender.
[] Add pea eggplants and simmer until softened but not mushy (about 5 minutes).

5. Season

[] Stir in fish sauce and palm sugar.
[] Taste and adjust. Green curry should be salty, slightly sweet, and herb-forward.

6. Finish with herbs

[] Add torn kaffir lime leaves and sweet basil.
[] Stir just until the basil wilts, then turn off the heat.

7. Garnish and serve

[] Spoon curry over kanom jeen.
[] Garnish with red chilies and extra basil on the side.