Spicy Thai Green Curry Chicken with Coconut Milk

1.Heat the vegetable oil in a large pot over medium heat.

2.Add the green curry paste and sauté for 1-2 minutes until fragrant.

3.Add the chicken pieces to the pot and cook until they are no longer pink, about 5-7 minutes.

4.Pour in the coconut milk and chicken broth, stirring to combine.

5.Add the fish sauce, brown sugar, and season with salt and pepper to taste.

6.Bring the mixture to a gentle simmer and add the diced eggplant, bell peppers, and bamboo shoots.

7.Cook for an additional 10-15 minutes, or until the vegetables are tender and the chicken is cooked through.

8.Stir in the Thai basil leaves and lime juice just before serving.

9.Serve hot with steamed jasmine rice.