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 frequently.
3. 3
   Pour in half the coconut milk and stir well to combine with the paste.
4. 4
   Add chicken pieces and cook until they start to turn white, about 5 minutes.
5. 5
   Add remaining coconut milk and chicken stock, bring to a simmer.
6. 6
   Add eggplants and green beans, simmer for 8-10 minutes until vegetables are tender.
7. 7
   Season with fish sauce and palm sugar, adjust to taste.
8. 8
   Add fresh green chilies and Thai basil just before serving.
9. 9
   Serve hot with jasmine rice.