How to make it
6 steps. Take it one step at a time.
Heat the vegetable oil
Heat the vegetable oil in a large wok or pot over medium heat. Add the green curry paste and stir-fry for 1-2 minutes until fragrant.
2 minPour in half of the coconut milk
Pour in half of the coconut milk (200ml / 7 oz) and stir constantly until the oil starts to separate and rise to the surface.
Add the sliced chicken breast
Add the sliced chicken breast to the pot. Stir to coat the meat in the curry mixture and cook until the outside is no longer pink.
Add the remaining coconut milk, Thai eggplant, and bamboo shoots
Add the remaining coconut milk, Thai eggplant, and bamboo shoots. Bring the mixture to a gentle simmer.
10 minSeason with fish sauce and palm sugar
Season with fish sauce and palm sugar. Add the torn kaffir lime leaves. Simmer for another 5 minutes until the eggplants are tender.
5 minTurn off the heat
Turn off the heat. Stir in the Thai basil leaves until just wilted. Serve hot with steamed jasmine rice.
A little kitchen wisdom
For the best flavor, use high-quality coconut milk with a high fat content. If you cannot find Thai eggplants, Italian eggplant or zucchini can be used as a substitute.
