Green Curry Chicken

Ingredients

• 1.5 lb chicken thigh
• 3 tbsp green curry paste
• 2 cans coconut milk
• 1 thai eggplant
• Fish sauce
• Palm sugar
• Thai basil

Method

1. Crack coconut cream until oil splits; bloom curry paste.
2. Add chicken, brown lightly, then second can of coconut milk.
3. Simmer with eggplant and seasonings 15 minutes.
4. Stir basil through last; serve over jasmine rice.