Thai Green Curry with Chicken

Ingredients

• 1 (13.5 oz) can full-fat coconut milk, divided
• 3 to 4 tbsp green curry paste
• 1 1/2 lb boneless chicken thighs, thinly sliced
• 1 cup chicken broth
• 1 1/2 tbsp fish sauce
• 2 tsp palm or brown sugar
• 4 makrut lime leaves, torn (optional)
• 1 cup Thai eggplant or regular eggplant, cut in chunks
• 1 cup green beans, cut in 2-inch pieces
• 1 red chili, sliced
• 1 cup Thai basil leaves
• lime wedges, and jasmine rice or roti, to serve

Steps

1. Spoon the thick cream from the top of the coconut milk into a large skillet or wok and simmer over medium heat until it bubbles and the oil starts to separate, 3 minutes.
2. Add the curry paste and fry, stirring, until fragrant, 1 to 2 minutes.
3. Add the chicken and stir to coat, cooking 2 minutes.
4. Pour in the remaining coconut milk and the broth, then add the fish sauce, sugar and lime leaves. Bring to a simmer.
5. Add the eggplant and green beans and simmer until the chicken is cooked and the vegetables are tender, 8 to 10 minutes.
6. Stir in the chili and basil, taste for salt and sweetness, and serve with lime wedges and rice or roti.

TipCurry pastes vary a lot in heat; start with 3 tbsp and stir in more at the end if you want it hotter.