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 cook for 30 seconds until fragrant.
3. 3
   Stir in the green curry paste and cook for 1-2 minutes, stirring constantly.
4. 4
   Pour in half the coconut milk and stir well to combine with the curry paste.
5. 5
   Add the chicken pieces and cook for 3-4 minutes until partially cooked.
6. 6
   Add the remaining coconut milk and chicken stock, stirring to combine.
7. 7
   Bring to a gentle simmer and add the kaffir lime leaves.
8. 8
   Add the Thai eggplants and green beans, and simmer for 8-10 minutes until vegetables are tender.
9. 9
   Season with fish sauce and palm sugar, adjusting to taste.
10. 10
    Just before serving, remove from heat and stir in fresh Thai basil.
11. 11
    Serve over jasmine rice in individual bowls.