Green Curry with Chicken

Ingredients

• 14 oz coconut milk
• 12 oz boneless chicken thighs, cubed
• 3 tbsp green curry paste
• 1 tbsp fish sauce
• 1 tbsp palm sugar
• 2 tbsp vegetable oil
• 1 small eggplant, cubed
• 1 red bell pepper, sliced
• 8 fresh basil leaves
• 2 green onions, sliced
• 1 cup chicken broth

Method

1. Heat oil in a large pot over medium heat. Stir in green curry paste and cook for 1-2 minutes until fragrant.
2. Add chicken cubes and stir to coat with the curry paste, cooking for 3 minutes.
3. Pour in coconut milk and chicken broth. Add fish sauce and palm sugar. Bring to a simmer.
4. Add eggplant and bell pepper. Simmer for 12-15 minutes until chicken is cooked through and vegetables are tender.
5. Stir in fresh basil leaves and remove from heat.
6. Serve in bowls and garnish with sliced green onions.