Thai Chicken & Eggplant Curry

步骤

1. 1

   Fry the green curry paste in a splash of the coconut milk over medium heat until fragrant, about 2 minutes.

2. 2

   Add the sliced chicken thighs and cook until they start to color, about 5 minutes.

3. 3

   Pour in the rest of the coconut milk plus a splash of water, then add the eggplant, kaffir lime leaves, fish sauce, and palm sugar.

4. 4

   Simmer until the chicken is cooked through and the eggplant is tender, about 15 minutes, thinning with a little more water for a brothy curry.

5. 5

   Stir in the Thai basil and serve hot over the steamed rice.