Thai Chicken Coconut Green Curry Recipe

Heat oil in a saucepan over medium heat. Sauté green curry paste. 

Add coconut cream thrice in 2-tablespoon increments and mix with the curry paste. Pour in remaining coconut cream; bring mixture to a boil. 

Add chicken, kaffir lime leaves, and eggplant; cook until eggplant is soft.

Add palm sugar and fish sauce; cook for 1 minute or until fragrant. 

Add coconut milk and dissolved cornstarch; simmer until thick. 

Add fresh basil leaves and chili, if using; cook for 1 minute.

Serve immediately with steamed jasmine rice. 

Heat oil in a saucepan over medium heat. Sauté green curry paste. 

Add coconut cream thrice in 2-tablespoon increments and mix with the curry paste. Pour in remaining coconut cream; bring mixture to a boil. 

Add chicken, kaffir lime leaves, and eggplant; cook until eggplant is soft.

Add palm sugar and fish sauce; cook for 1 minute or until fragrant. 

Add coconut milk and dissolved cornstarch; simmer until thick. 

Add fresh basil leaves and chili, if using; cook for 1 minute.

Serve immediately with steamed jasmine rice. 

Heat oil in a saucepan over medium heat. Sauté green curry paste. 

Add coconut cream thrice in 2-tablespoon increments and mix with the curry paste. Pour in remaining coconut cream; bring mixture to a boil. 

Add chicken, kaffir lime leaves, and eggplant; cook until eggplant is soft.

Add palm sugar and fish sauce; cook for 1 minute or until fragrant. 

Add coconut milk and dissolved cornstarch; simmer until thick. 

Add fresh basil leaves and chili, if using; cook for 1 minute.

Serve immediately with steamed jasmine rice. 

Heat oil in a saucepan over medium heat. Sauté green curry paste. 

Add coconut cream thrice in 2-tablespoon increments and mix with the curry paste. Pour in remaining coconut cream; bring mixture to a boil. 

Add chicken, kaffir lime leaves, and eggplant; cook until eggplant is soft.

Add palm sugar and fish sauce; cook for 1 minute or until fragrant. 

Add coconut milk and dissolved cornstarch; simmer until thick. 

Add fresh basil leaves and chili, if using; cook for 1 minute.

Serve immediately with steamed jasmine rice.