Thai Green Curry with Chicken

Instructions

1. 1
   Heat vegetable oil in a large wok or heavy-bottomed pot over medium-high heat.
2. 2
   Add shallots and garlic, stir-fry for 2 minutes until fragrant.
3. 3
   Add the Thai green curry paste and stir-fry for 2-3 minutes until the paste becomes aromatic and deepens in color.
4. 4
   Pour in the coconut milk slowly, stirring constantly to combine with the curry paste until smooth.
5. 5
   Add the chicken pieces and stir to coat with the curry sauce. Cook for 5-7 minutes until chicken starts to firm up.
6. 6
   Add the chicken broth and bring to a gentle simmer.
7. 7
   Add Thai eggplants and green beans, simmer for 8-10 minutes until vegetables are tender and chicken is cooked through.
8. 8
   Season with fish sauce and palm sugar to taste, adjusting the balance of salty and sweet flavors.
9. 9
   Stir in the fresh Thai basil leaves just before serving.
10. 10
    Garnish with sliced Thai chilies and additional basil if desired.
11. 11
    Serve hot over jasmine rice.