Thai Green Curry With Chicken

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   ["1. Slice the chicken into thin pieces, about about 1/3"" (3 cm) thick.", "", "2. Saute the green curry paste in oil over medium heat until fragrant, reduce the heat, gradually add 1 1/2 cups of the coconut milk a little at a time, stir until a film of green oil surfaces.", "", "3. Add the chicken and kaffir lime leaves, continue cooking for 3 minutes until fragrant and the chicken is cooked through. Transfer to a pot, place over medium heat and cook until boiling. Add the remaining coconut milk, season with palm sugar and fish sauce. When the mixture returns to the boil add the eggplants. Cook until the eggplants are done, sprinkle sweet basil leaves and red chilies over, then turn off the heat.", "", "4. Arrange on a serving dish and garnish with sweet basil leaves and red chilies before serving. Serve with jasmine rice."]

* Per serving · 4 servings · Values may vary.

No additional tips available.