Thai Green Chicken Curry

1.Heat the vegetable oil in a large skillet or wok over medium heat until shimmering.

2.Add the green curry paste and sauté for 1-2 minutes until fragrant, stirring constantly to prevent burning.

3.Pour in half of the coconut milk and stir to combine with the curry paste. Simmer for 3-4 minutes until the coconut milk begins to thicken and the oil starts to separate.

4.Add the chicken pieces to the skillet, stirring to coat them evenly with the curry mixture. Cook for 5 minutes, stirring occasionally, until the chicken starts to turn opaque.

5.Pour in the remaining coconut milk and the chicken broth. Stir well and bring the mixture to a gentle simmer.

6.Add the fish sauce, palm sugar, Thai eggplants, bamboo shoots, and kaffir lime leaves if using. Simmer for 10-12 minutes until the chicken is cooked through and the vegetables are tender.

7.Stir in the lime juice and adjust seasoning with salt or additional fish sauce if needed.

8.Remove from heat and fold in the fresh Thai basil and cilantro leaves.

9.Serve hot, garnished with sliced red chili and accompanied by steamed jasmine rice.