Thai Green Curry Chicken with Eggplant

Ingredients

• 1 tablespoon neutral oil
• 3 tablespoons green curry paste
• 2 cans (13.5 ounces each) coconut milk
• 1 1/2 pounds boneless, skinless chicken thighs, sliced
• 2 Thai or Japanese eggplants, cut into bite-size pieces
• 1 red bell pepper, sliced
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1 cup basil leaves
• 1 lime, cut into wedges
• 4 cups cooked jasmine rice

Steps

1. Heat oil in a wide saucepan over medium heat. Fry the curry paste for 1 minute until fragrant.
2. Stir in the thick cream from the top of one coconut-milk can, then gradually add the remaining coconut milk and bring to a simmer.
3. Add chicken and simmer for 7 minutes. Add eggplant and bell pepper and cook 8 minutes more until the chicken is cooked through and eggplant is tender.
4. Season with fish sauce and brown sugar, balancing the curry with a squeeze of lime if desired.
5. Stir in most of the basil just before serving.
6. Spoon over jasmine rice and finish with the remaining basil and lime wedges.

Allergen note: Contains fish and coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.