This dish is very authentic, it’s so lovely and quite easy to make, that you have to give this a try and let us know what you think.
- 2 lbs of chicken thigh meat, cubed into 1 – 2 inch thick pieces
- 2 tbsp coconut oil
- 2 cups of coconut cream (we use Aroy-D)
- 4 tbsp of Green curry paste, we use Thai Kitchen
- 2 tsp of palm sugar
- 2 – 3 tbsp of Fish sauce, (use an authentic Thai brand)
- 1 large eggplant, peeled and cubed into 2 inch pieces
- 1 cup of Thai basil, do not use any stems, use only the the leaves
- 5 – 10 fresh red Thai chili peppers, sliced slightly diagonally (we like it spicy)
- 5 – 6 Kaffir leaves, if you can find them, otherwise curry leaves will do fine
Heat a large pot to medium heat and heat up the oil. Add the green curry paste and stir constantly, add a little of coconut cream; this will ensure that it doesn’t burn or clump. Cook over medium-low heat until the curry opens up and the color turns very green; usually will take a minute or two.
Now turn up the heat just a bit more, and add the chicken. The chicken does not have to be cooked through. Add the rest of the coconut cream and add a little water if you’d like it a little more soupy. Allow it to come to a boil, tear the kaffir lime leaves over the curry. If you are using curry leaves, please add them to the chicken first. After it comes to a boil, add the palm sugar. Make sure to taste your dish; it should taste slightly sweet, but not overpoweringly so. Add the fish sauce for balance and taste. You should be able to taste the sweetness of the curry and all other ingredients coming together in beautiful marriage.
Now add the eggplant and allow them cook for about two minutes on high. Check the seasoning again before adding the chili peppers. Stir to mix. Finally bring to a boil very quickly and stir in the sweet basil leaves.
Serve with your favorite rendition of cauliflower rice.