Thai Green Curry with Chicken

Instructions

1. 1
   Heat vegetable oil in a large cooking pot or wok over medium-high heat.
2. 2
   Add Thai green curry paste and stir-fry for 2-3 minutes until fragrant.
3. 3
   Pour in half the coconut milk and stir well to create a paste consistency.
4. 4
   Add chicken pieces and cook for 5-7 minutes until partially cooked.
5. 5
   Add the remaining coconut milk and chicken stock, stirring well.
6. 6
   Add kaffir lime leaves, sliced chilies, and onion. Bring to a simmer.
7. 7
   Add eggplant and cook for 8-10 minutes until vegetables are tender.
8. 8
   Season with fish sauce and palm sugar to taste.
9. 9
   Stir in fresh Thai basil just before serving.
10. 10
    Serve over jasmine rice in bowls.