ChefXi OfficialA vibrant, aromatic green curry with tender chicken, Thai eggplants, and fresh basil in a creamy coconut milk broth.
Heat oil in a pot over medium heat. Add green curry paste and fry for 2 minutes until fragrant and the oil starts to separate.
Frying the paste "cracks" the cream and releases the essential oils.
Slowly pour in 1 cup of coconut milk, stirring to combine with the paste. Bring to a simmer.
Add chicken slices and cook until the outside is no longer pink.
Add the remaining coconut milk, Thai eggplants, bamboo shoots, and kaffir lime leaves. Simmer until eggplants are tender.
Season with fish sauce and palm sugar. Taste for a balance of salty, sweet, and spicy.
Stir in the Thai basil leaves until just wilted. Remove from heat.
Garnish with sliced red chilies and serve with jasmine rice.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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