Green Curry Chicken

Instructions

1. Prepare the curry base
   Heat vegetable oil in a large pot or wok over medium heat. Add the green curry paste and stir-fry for 1-2 minutes until fragrant, being careful not to burn it.
2. Add the coconut milk
   Pour in about half of the coconut milk and bring to a gentle simmer. Stir constantly until the oil begins to separate from the coconut milk and the mixture thickens slightly, about 3-5 minutes.
3. Cook the chicken
   Add the chicken pieces to the pot and stir to coat with the curry sauce. Cook for 5-7 minutes until the chicken is almost cooked through but not completely done.
4. Add vegetables
   Add the eggplant, red bell pepper, and bamboo shoots to the pot. Pour in the remaining coconut milk and stir gently to combine all ingredients.
5. Simmer the curry
   Add the kaffir lime leaves, fish sauce, and palm sugar. Reduce heat to low and simmer for 10-12 minutes until the vegetables are tender and the chicken is fully cooked.
6. Finish with herbs
   Turn off the heat and stir in the Thai basil leaves, allowing them to wilt from the residual heat. If using, add the sliced chilies for extra spice.
7. Adjust seasonings
   Taste and adjust seasonings as needed. For more salt, add additional fish sauce; for more sweetness, add more palm sugar; for more heat, add more chilies.