Thai Green Curry with Chicken

Instructions

1. 1
   Heat oil in a large wok or heavy-bottomed pot over medium-high heat.
2. 2
   Add minced garlic and sliced galangal, stir-fry for 1-2 minutes until fragrant.
3. 3
   Add Thai green curry paste and stir-fry for 2-3 minutes, allowing the paste to caramelize slightly.
4. 4
   Pour in half the coconut milk and stir well, cooking for 2 minutes until the sauce thickens slightly.
5. 5
   Add the chicken pieces and stir-fry for 5-7 minutes until the chicken is partially cooked.
6. 6
   Add the remaining coconut milk and chicken stock, bringing to a gentle simmer.
7. 7
   Add Thai eggplant and green bell peppers, simmer for 8-10 minutes until vegetables are tender and chicken is cooked through.
8. 8
   Season with fish sauce and palm sugar, adjusting to taste for a balance of salty, sweet, and spicy flavors.
9. 9
   Stir in fresh Thai basil leaves just before serving.
10. 10
    Serve hot over jasmine rice.