Fragrant and soul-satisfying, this simple curry is best served with a mound of Jasmine rice. The dish balances salty, sweet, and spicy flavors beautifully.
1 tablespoon vegetable oil
2 tablespoons green curry paste, or more to taste
2 pounds boneless, skinless chicken thighs, cut big bite-sized pieces
6 Thai eggplants* cut in quarters or
2 cups trimmed green beans cut in
4–5 Makrut lime leaves, fresh or dried
1 red Thai chili, sliced thinly
1 14-ounce can coconut cream
1⁄2 cup chicken stock
1 teaspoon fish sauce
1 tablespoon palm sugar
Thai basil, handful leaves
Prep the lime leaves by tearing the leaf from the center stems, discard the stems.
Warm a wok or large skillet over medium-high heat. Add oil, swirling the pan so that the oil coats the bottom. Add the green curry paste, stir fry for 2 minutes. Add the chicken pieces and stir fry until the chicken is about half-way cooked. Add 3⁄4 of the coconut cream (you can add more later, if needed), stir, let the sauce come to a boil, then add the chicken stock and stir in the fish sauce and palm sugar. Let the sauce come back to a boil, add the eggplant (or beans), and lime leaves. Simmer until the vegetables are tender and the chicken is cooked through. Tear the basil leaves and add them to the curry. Taste the sauce, adjust for sweet–salty balance.
*Thai eggplant are round, small, and mild. If you can’t find them, use any other variety of eggplant — about two cups of 1-inch chunks.