Thai Green Curry

Preparation

1. 1
   Step 1

   Cut 500 g boneless, skinless chicken thighs into bite-sized pieces.

2. 2
   Step 2

   Slice 300 g Asian eggplant into rounds and trim the ends of 150 g snow peas.

3. 3
   Step 3

   If using jarred paste, mince 2 garlic cloves, grate 1 inch ginger, and measure 1 tablespoon lemongrass paste.

4. 4
   Step 4

   Heat a pot over medium heat and sauté 4 tablespoons green curry paste (plus optional aromatics) for 1 minute until fragrant.

   Timer · 1 min
5. 5
   Step 5

   Stir in 400 ml of the coconut milk and cook for 2 minutes to let the flavors meld.

   Timer · 2 min
6. 6
   Step 6

   Add the chicken pieces to the pot and cook for 5 minutes until no longer pink.

   Timer · 5 min
7. 7
   Step 7

   Pour in the remaining 400 ml coconut milk and 240 ml chicken broth, then bring to a simmer.

8. 8
   Step 8

   Add the sliced eggplant and 4 kaffir lime leaves. Simmer for 10 minutes until the eggplant is tender.

   Timer · 10 min
9. 9
   Step 9

   Stir in the snow peas and cook for 2 minutes until bright green and crisp-tender.

   Timer · 2 min
10. 10
    Step 10

    Season with 2 teaspoons sugar and 2 tablespoons fish sauce.

11. 11
    Step 11

    Stir in 1/2 cup packed Thai basil leaves and 1 tablespoon lime juice, then remove from heat.