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 stir-fry for 2 minutes until fragrant.
3. 3
   Add chicken pieces and cook for 5 minutes, stirring occasionally.
4. 4
   Pour in coconut milk and chicken stock, stirring well to combine.
5. 5
   Add eggplants, fish sauce, and palm sugar.
6. 6
   Simmer for 10-12 minutes until chicken is cooked through and eggplants are tender.
7. 7
   Stir in fresh basil leaves and bird's eye chilies.
8. 8
   Taste and adjust seasoning as needed.
9. 9
   Serve hot with jasmine rice.