Spicy Thai Green Curry

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

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

3.Pour in the coconut milk and water (or chicken broth), stirring to combine with the curry paste. Bring to a gentle simmer.

4.Add the sliced chicken breast (or tofu) to the curry. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and tender.

5.Add the chopped eggplant, green beans, and bamboo shoots to the curry. Simmer for another 5-7 minutes until the vegetables are tender but still vibrant.

6.Season the curry with fish sauce (or soy sauce), palm sugar, and salt to taste. Stir well to combine all flavors.

7.Add the fresh Thai basil and cilantro leaves, reserving a few for garnish. Stir gently and cook for an additional 1 minute.

8.Remove the curry from heat. Serve hot over steamed jasmine rice, garnished with the reserved basil and cilantro leaves and lime wedges on the side for squeezing.

9.Optional: Add sliced red chili on top for extra spiciness if desired.