Ultimate Thai Green Curry (Gaeng Khiaw Wan Gai)

epicurious.com

blodn1

2 tablespoons vegetable oil or coconut cream

1 cup green curry paste ( homemade or storebought )

1 pound boneless chicken thighs, sliced 1 inch thick

1 (13.5-ounce) can coconut milk

1 cup cubed eggplant (½-inch cubes)

½ cup whole Thai basil leaves

¼ cup thinly sliced fresh long red Thai chiles

4 makrut lime leaves, torn 3 or 4 times to release their oils

3 tablespoons palm sugar, or to taste

3 tablespoons fish sauce, or to taste

Steamed jasmine rice, rice noodles, or roti

Directions at epicurious.com

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