Cooking Times

15 min
Prep Time
25 min
Cook Time
40 min
Total Time

Ingredients (8 items)

500.00 g Chicken thighs
boneless, sliced
3.00 tbsp Green curry paste
Thai green curry paste
400.00 ml Coconut milk
thick coconut milk
200.00 g Thai eggplant
quartered
30.00 g Thai basil
fresh leaves
2.00 tbsp Fish sauce
Thai fish sauce
2.00 tbsp Palm sugar
or brown sugar
2.00 pieces Thai chilies
sliced

Instructions (6 steps)

1
Heat thick coconut milk in wok until oil separates.
5 minutes
2
Add green curry paste, fry until fragrant.
2 minutes
3
Add chicken, stir-fry until cooked through.
5 minutes
4
Add remaining coconut milk, fish sauce, and palm sugar.
5
Add eggplant and chilies, simmer 10 minutes.
10 minutes
6
Stir in Thai basil and serve with jasmine rice.