Ingredients (4 servings)
- 1 1/2 lbchicken thighs, cut into bite-sized pieces
- 1.69 cupscoconut milk, full-fat
- 3 tbspgreen curry paste
- 2 cupsThai eggplant, quartered
- 1 cupThai basil, fresh leaves
- 2 tbspfish sauce
- 1 tbsppalm sugar
Instructions
- 1
Heat 1/2 cup of coconut milk in a wok over medium heat until oil separates
3min - 2
Add green curry paste and fry until fragrant, about 2 minutes
2min - 3
Add chicken pieces and cook until no longer pink, 5-6 minutes
6min - 4
Add remaining coconut milk, eggplant, fish sauce, and palm sugar
2min - 5
Simmer until eggplant is tender, 10-12 minutes
12min - 6
Stir in Thai basil just before serving
1min
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