Green Curry with Chicken

Method

1. 1

   Spoon the thick cream from the top of the coconut milk into a hot wok and fry it until the oil splits out and sizzles.

   💡 Cracking the coconut cream is the classic first move — the paste fries in coconut oil instead of steaming.

2. 2

   Fry the curry paste in the split cream for 2 minutes, until it darkens and the kitchen smells sharp.

3. 3

   Add the chicken and toss until coated and sealed, about 3 minutes.

4. 4

   Pour in the rest of the coconut milk with the lime leaves and bruised chilies and bring to a gentle simmer.

5. 5

   Add the eggplant and bamboo shoots and simmer until the chicken is cooked and the eggplant tender, about 10 minutes.

6. 6

   Season with fish sauce and palm sugar, tasting as you go — it should run hot, salty, faintly sweet.

   💡 Season at the end; the sauce reduces as it simmers and can turn over-salty if seasoned early.

7. 7

   Tear in the basil off the heat and serve over jasmine rice.