Sort ingredients
kassieb
QR Code
Listen
Pdf
Heat ¼ cup (70ml) of coconut milk in a pot or wok over medium heat. Add the green curry paste and stir until it’s well mixed and fragrant. Once combined, pour in the remaining coconut milk and bring the mixture to a gentle boil.
Add the palm sugar, fish sauce, chicken pieces, and halved eggplants to the simmering curry. Let it cook for about 5 minutes, or until the chicken is cooked through, and the eggplants are tender.
Turn off the heat and stir in the sliced chili and Thai basil. Stir gently until the basil is wilted. Serve your green curry with chicken and eggplant right away with steamed rice or rice vermicelli noodles. Enjoy!