Green Curry Chicken

Ingredients

• 300 g Chicken Thigh
• 120 ml Coconut Cream
• 240 ml Coconut Milk
• 2 tbsp Green Curry Paste
• 1 tbsp Fish Sauce
• 1 tbsp Palm Sugar
• 1 pcs Eggplant
• 4 pcs Kaffir Lime Leaves
• 15 g Thai Basil
• 1 pcs Bird's Eye Chili
• 1 pcs Lime

Method

1. Thinly slice {chicken_thigh}, dice {eggplant}, slice {kaffir_lime_leaves} into fine shreds, pick {thai_basil}, and slice {birds_eye_chili}. Keep {lime} whole for finishing.
2. Heat a wok over medium heat and add the thick {coconut_cream}. Cook until the oil separates and it looks glossy, then add {green_curry_paste} and fry, stirring constantly, until very fragrant and slightly darkened. Stir in {fish_sauce} and {palm_sugar} so the seasoning blooms into the fat.
3. Raise to medium-high heat, add {chicken_thigh} and stir-fry briefly so it is coated and starts to turn opaque. Add {coconut_milk}, then fold in {eggplant} and {kaffir_lime_leaves}. Simmer gently, stirring often, until the {chicken_thigh} is cooked through, the {eggplant} is tender, and the curry is silky and lightly reduced. Taste and adjust with more {fish_sauce} for salt or more {palm_sugar} for balance if needed.
4. Turn off the heat, tear in {thai_basil}, squeeze over {lime}, and scatter with {birds_eye_chili}. Stir once so the herbs wilt but stay bright, then serve immediately while the curry is hot and aromatic.