Thai Green Curry with Chicken

Instructions

1. 1
   Heat oil in a large pan or wok over medium-high heat.
2. 2
   Add curry paste and fry for 2-3 minutes until fragrant, stirring constantly.
3. 3
   Pour in half of the coconut milk and stir to combine with the curry paste.
4. 4
   Add chicken pieces and cook for 5-7 minutes until starting to cook through.
5. 5
   Add remaining coconut milk, chicken stock, kaffir lime leaves, and eggplants.
6. 6
   Bring to a simmer and cook for 8-10 minutes until chicken is cooked and eggplants are tender.
7. 7
   Add green beans and cook for another 3-4 minutes.
8. 8
   Season with fish sauce and palm sugar, adjusting to taste.
9. 9
   Remove from heat and stir in fresh Thai basil.
10. 10
    Serve hot over jasmine rice.