Thai Green Curry with Chicken

Instructions

1. 1
   Cook jasmine rice according to package instructions and keep warm.
2. 2
   Heat 2 tablespoons of thick coconut cream in a wok over medium heat until oil separates.
3. 3
   Add green curry paste and fry for 2-3 minutes until fragrant.
4. 4
   Add chicken pieces and cook until sealed on all sides.
5. 5
   Pour in remaining coconut milk and bring to a gentle simmer.
6. 6
   Add Thai eggplant, bamboo shoots, fish sauce, and palm sugar.
7. 7
   Simmer for 15-20 minutes until chicken is tender and eggplant is cooked.
8. 8
   Stir in torn kaffir lime leaves and Thai basil leaves.
9. 9
   Serve hot over jasmine rice, garnished with sliced red chilies.