Traditional Thai Green Chicken Curry

• •1.5 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• •3 cup full-fat coconut milk (canned, unsweetened, separated cream from liquid)
• •4 tablespoon authentic Thai green curry paste
• •0.5 cup chicken stock or water
• •2.5 tablespoon fish sauce
• •1 tablespoon palm sugar, finely chopped
• •1 cup Thai round eggplants, quartered and soaked in salted water
• •0.5 cup Thai pea eggplants
• •0.5 cup sliced bamboo shoots, rinsed and drained
• •6 makrut (kaffir) lime leaves, bruised and torn with central stems removed
• •1 cup fresh Thai sweet basil leaves (Horapha)
• •2 whole fresh red spur chili or red bird's eye chilies, thinly sliced diagonally

Instructions

1. 1

   Spoon 1/2 cup of the thick coconut cream from the top of the can into a wok or large heavy pot over medium heat. Simmer gently, stirring constantly, until the cream reduces, thickens, and the coconut oil begins to separate ('crack') from the solids.

2. 2

   Add the green curry paste to the cracked coconut cream. Sauté over medium-low heat for 3 to 4 minutes until fragrant, glossy, and the green aromatic oil floats to the surface.

3. 3

   Add the sliced chicken thighs to the paste and stir-fry for 2 to 3 minutes until the outer surface of the chicken is coated in curry paste and no longer pink.

4. 4

   Pour in the remaining coconut milk and the chicken stock. Bring the mixture to a gentle boil, then reduce heat to medium-low to maintain a steady simmer.

5. 5

   Season the curry with fish sauce and chopped palm sugar, stirring until the sugar dissolves completely.

6. 6

   Drain the quartered Thai eggplants and add them to the pot along with the pea eggplants and bamboo shoots. Simmer uncovered for 6 to 8 minutes until the eggplants are tender but not mushy.

7. 7

   Toss in the torn makrut lime leaves and simmer for 1 more minute to release their citrus aroma.

8. 8

   Turn off the heat. Immediately stir in the fresh Thai sweet basil leaves and half of the sliced red chilies until the basil just wilts. Garnish with the remaining red chilies and serve hot with steamed jasmine rice.

Chef's Tips

• 💡To crack the coconut milk properly, use a high-fat canned brand like Aroy-D or Chaokoh without shaking the can before opening, scooping only the thick top layer.
• 💡Soak cut Thai round eggplants in water with a pinch of salt to prevent them from oxidizing and turning brown before cooking.
• 💡Never boil the curry rapidly once coconut milk is added; a gentle simmer prevents the emulsion from separating excessively and keeps the chicken tender.
• 💡Balance is key in Thai cuisine: taste the sauce before serving and adjust with a splash more fish sauce for saltiness or palm sugar for sweetness.