Thai Green Curry with Chicken

Fragrant green curry with tender chicken thighs, eggplant, and Thai basil in a rich coconut broth — restaurant-quality in 40 minutes.

Shopping list

• 1½ lb boneless skinless chicken thighs (sliced 1/4-inch thick)
• 3 tbsp Thai green curry paste (Maesri or Mae Ploy)
• 1 can full-fat coconut milk (13.5 oz, do not shake)
• 1 cup chicken stock
• 2 Japanese eggplants (cubed; or 1 cup Thai eggplant)
• 1 red bell pepper (sliced thin)
• 1 cup bamboo shoots (canned, drained and rinsed)
• 4 makrut lime leaves (torn; or zest of 1 lime)
• 1 tbsp fish sauce
• 1 tbsp palm sugar (or light brown sugar)
• 1 tbsp neutral oil
• 1 cup Thai basil leaves (loosely packed)
• 1 red Thai chili (sliced, for garnish)
• jasmine rice (for serving)

Instructions

1. Crack the coconut milk. Open the can without shaking; spoon the thick cream from the top into a wok or wide skillet. Reserve the thinner liquid below.
2. Fry the curry paste. Heat the coconut cream and oil over medium-high heat until the oil separates and the paste sizzles, 3-4 minutes. Add the green curry paste and fry until deeply fragrant, 2 minutes.
3. Sear the chicken. Add the sliced chicken thighs and stir to coat in the paste. Cook 3-4 minutes until no longer pink on the outside.
4. Build the curry. Pour in the remaining coconut milk and chicken stock. Add the lime leaves and bring to a simmer.
5. Add the vegetables. Stir in the eggplant and simmer 5 minutes. Add the bell pepper and bamboo shoots; simmer 5 more minutes until the eggplant is tender and the chicken is cooked through.
6. Season. Stir in the fish sauce and palm sugar. Taste and adjust — it should be salty, slightly sweet, and aromatic.
7. Finish and serve. Off heat, stir in the Thai basil. Ladle over jasmine rice and garnish with sliced red chili.