Thai Green Curry with Chicken

Instructions

1. 1
   Heat oil in a large pan or wok over medium-high heat.
2. 2
   Add minced garlic and cook for 30 seconds until fragrant.
3. 3
   Add Thai green curry paste and stir-fry for 2 minutes, allowing the paste to release its oils.
4. 4
   Pour in half the coconut milk and stir well to create a base.
5. 5
   Add the cubed chicken and cook for 5-7 minutes until partially cooked through.
6. 6
   Add the remaining coconut milk and chicken stock, bringing to a simmer.
7. 7
   Add fish sauce and palm sugar, stirring to combine.
8. 8
   Add green eggplant and green beans, simmering for 8-10 minutes until vegetables are tender.
9. 9
   Taste and adjust seasoning with additional fish sauce or sugar as needed.
10. 10
    Remove from heat and stir in fresh Thai basil.
11. 11
    Serve hot over jasmine rice.