Thai Green Chicken Curry

Ingredients

• 500 grams Chicken breast, thinly sliced
• 3 tablespoons Green curry paste
• 400 ml Full-fat coconut milk
• 1 cup Thai eggplant, quartered
• 0.5 cup Bamboo shoots, sliced
• 2 tablespoons Fish sauce
• 1 tablespoon Palm sugar
• 4 leaves Kaffir lime leaves, torn
• 0.5 cup Thai basil leaves
• 1 tablespoon Vegetable oil
• 1 piece Red chili, sliced for garnish(optional)

Instructions

1. 1

   Heat the vegetable oil in a large wok or deep skillet over medium heat.

2. 2

   Add the green curry paste and fry for 2 minutes until fragrant and the oil begins to separate.

3. 3

   Pour in half of the coconut milk and stir until the oil turns green and rises to the surface.

4. 4

   Add the sliced chicken and cook for 3-4 minutes until the outside is no longer pink.

5. 5

   Stir in the remaining coconut milk, fish sauce, palm sugar, and kaffir lime leaves.

6. 6

   Add the Thai eggplant and bamboo shoots, then simmer for 5-7 minutes until the vegetables are tender.

7. 7

   Turn off the heat and stir in the fresh Thai basil leaves until just wilted.

8. 8

   Serve hot over steamed jasmine rice, garnished with sliced red chilies if desired.