Thai Green Curry with Chicken

Ingredients

Instructions

1. 1

   PREP THE COCONUT MILK: Refrigerate one can of coconut milk for an hour without shaking. Open and carefully scoop out the thick cream that has risen to the top (about 4-5 tablespoons). This cream is key for properly blooming the curry paste. Reserve the remaining thin milk.

2. 2

   BLOOM THE CURRY PASTE: Heat a wok or large skillet over medium-high heat. Add the thick coconut cream and heat until it begins to separate and you see oil pooling around the edges (about 2-3 minutes). Add curry paste and fry for 2 minutes, stirring constantly, until incredibly fragrant. This step develops the curry's depth.

3. 3

   COOK THE CHICKEN: Add sliced chicken breast to the wok. Stir-fry for 3-4 minutes, coating the chicken with the curry paste, until no longer pink on the outside. The chicken will finish cooking in the sauce.

4. 4

   ADD THE LIQUIDS: Pour in the reserved thin coconut milk, the second can of coconut milk, and chicken broth. Tear the kaffir lime leaves in half (to release oils) and add to the pot. Stir well to combine and bring to a simmer.

5. 5

   COOK THE VEGETABLES: Add cubed eggplant and bamboo shoots. Simmer for 8-10 minutes until the eggplant is tender but still holds its shape. The sauce should reduce slightly and become more fragrant.

6. 6

   SEASON THE CURRY: Add fish sauce and palm sugar, stirring to dissolve the sugar. Taste and adjust the balance - it should be savory-salty from fish sauce, slightly sweet from the sugar, and aromatic from the curry paste. This balancing is key to authentic Thai flavor.

7. 7

   FINISH: Add sliced bell pepper and about 3/4 of the Thai basil leaves. Cook 2-3 minutes until the pepper is tender-crisp and the basil is just wilted. Remove from heat immediately to preserve the fresh flavors.

8. 8

   SERVE: Ladle curry over steamed jasmine rice. Garnish with remaining Thai basil leaves and a few sliced fresh chilies if desired. Remove lime leaves before eating (they're for flavor, not consumption).