Thai Green Curry with Chicken

Instructions

1. 1
   Heat oil in a large pan or wok over medium-high heat.
2. 2
   Add green curry paste and fry for 1-2 minutes until fragrant, stirring constantly.
3. 3
   Pour in half the coconut milk and stir well to combine with the curry paste.
4. 4
   Add chicken pieces and cook for 5-7 minutes until partially cooked, stirring occasionally.
5. 5
   Add remaining coconut milk and chicken stock, then bring to a simmer.
6. 6
   Add eggplants, bell pepper, and green beans. Simmer for 8-10 minutes until vegetables are tender.
7. 7
   Stir in fish sauce, palm sugar, and kaffir lime leaves.
8. 8
   Add fresh green chilies and cook for 2 more minutes.
9. 9
   Remove from heat and stir in fresh basil leaves just before serving.
10. 10
    Serve hot over jasmine rice with lime wedges.