Thai Green Curry

Instructions

1. Prepare the curry base
   Heat vegetable oil in a large pot over medium heat. Add the green curry paste and stir-fry for about 1-2 minutes until fragrant, being careful not to burn it.
2. Add coconut milk
   Pour in half of the coconut milk and bring to a gentle simmer. Cook for 3-5 minutes, stirring occasionally until the oil begins to separate from the coconut milk and the mixture thickens slightly.
3. Cook the chicken
   Add the chicken pieces to the pot and stir to coat with the curry sauce. Cook for about 5-7 minutes until the chicken is nearly cooked through. Add the remaining coconut milk and bring back to a simmer.
4. Add vegetables and seasonings
   Add the bell pepper, eggplant, bamboo shoots, and kaffir lime leaves. Stir in the fish sauce and palm sugar. Simmer for another 5-7 minutes until the vegetables are tender but still have some bite to them.
5. Adjust seasonings
   Taste the curry and adjust seasonings as needed. Add more fish sauce for saltiness, sugar for sweetness, or green curry paste for heat. The curry should have a balance of spicy, sweet, and savory flavors.
6. Finish and serve
   Just before serving, stir in the Thai basil leaves and sliced green chilies if using. Remove from heat once the basil is wilted. Serve hot with jasmine rice.