Thai Green Curry with Chicken

Ingredients

• boneless skinless chicken thighs1 1/4 lb, sliced
• green curry paste4 tbsp
• full-fat coconut milk1 (14 oz) can
• coconut cream1/2 cup (skimmed off another can or store-bought)
• Thai eggplant or Japanese eggplant1 cup, quartered
• bamboo shoots1 cup, julienned
• fish sauce2 tbsp
• palm sugar2 tsp
• kaffir lime leaves5, torn
• Thai basil1 cup leaves
• Thai red chilies2, sliced (to taste)
• low-sodium chicken stock1/2 cup

Steps

1. 1

   Simmer coconut cream until it splits.

   In a heavy pan over medium heat, simmer the coconut cream until it splits and the oil pools, 4 minutes.

2. 2

   Fry the curry paste.

   Stir in the curry paste and fry until deeply fragrant, 2 minutes.

3. 3

   Cook chicken and simmer liquids.

   Add the chicken and toss to coat, cooking 3 minutes. Pour in the coconut milk and stock and bring to a simmer.

4. 4

   Add vegetables and simmer.

   Add eggplant, bamboo, kaffir lime leaves, fish sauce, and palm sugar. Simmer until eggplant is tender, 8 minutes.

5. 5

   Adjust seasoning and finish.

   Taste and balance: more fish sauce for salt, more sugar for round, more chili for heat. Stir in Thai basil and chilies and turn off the heat.

6. 6

   Serve immediately over jasmine rice.