Thai Green Curry with Chicken

Instructions

1. 1
   Heat vegetable oil in a large wok or heavy-bottomed pot over medium-high heat.
2. 2
   Add the Thai green curry paste and fry for 1-2 minutes, stirring constantly until fragrant and the oil separates from the paste.
3. 3
   Pour in the coconut milk slowly, stirring well to combine with the curry paste, creating a smooth sauce.
4. 4
   Add the chicken pieces and stir to coat evenly with the curry sauce. Cook for 5-7 minutes until the chicken begins to firm up.
5. 5
   Add the chicken stock, kaffir lime leaves, and eggplant cubes. Bring to a gentle simmer.
6. 6
   Add the green beans and cook for another 8-10 minutes until the chicken is cooked through and vegetables are tender-crisp.
7. 7
   Season with fish sauce and palm sugar, adjusting to taste. The curry should have a balance of salty, sweet, and spicy flavors.
8. 8
   Stir in the fresh Thai basil just before serving.
9. 9
   Serve hot over jasmine rice, garnished with additional basil leaves and sliced red chili if desired.