make a
GREEN CURRY:
Ingredients:​
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3 cups coconut milk (preferably boxed)
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2 tbsp coconut oil
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1 lb chicken, cut into 2” pieces
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4-5 whole makrut lime leaves (plus 2 more, thinly sliced w/ center stem removed, for garnish)
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6 Thai eggplants, stemmed & quartered, OR 1 Asian eggplant, cut in 1” chunks
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3 tbsp fish sauce
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2 tbsp palm or light brown sugar
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1 large handful whole Thai basil leaves
​Directions:​
​
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In a medium saucepan, combine coconut oil & 1/2 cup coconut milk. Bring to a simmer & cook until slightly thickened (1 min).
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Stir in entire contents of green curry paste & cook 5-6 min, or until oil begins to separate from paste.
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Add in remaining 2.5 cup coconut milk, 1/2 cup water, chicken, whole lime leaves & eggplant. Season w/ fish sauce & palm sugar. Bring up to a simmer & cook until chicken is cooked through & coconut oil begins to separate. (10-12 min)
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Turn off heat & add in Thai basil.
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Serve w/ jasmine rice & garnish w/ thinly sliced lime leaf.
enjoy!
