Ingredients

• 2 tablespoons vegetable oil or coconut cream
• 1 cup green curry paste (homemade or storebought)
• 1 pound boneless chicken thighs, sliced 1 inch thick
• 1 (13.5-ounce) can coconut milk
• 1 cup cubed eggplant (½-inch cubes)
• ½ cup whole Thai basil leaves
• ¼ cup thinly sliced fresh long red Thai chiles
• 4 makrut lime leaves, torn 3 or 4 times to release their oils
• 3 tablespoons palm sugar, or to taste
• 3 tablespoons fish sauce, or to taste
• Steamed jasmine rice, rice noodles, or roti

Instructions

1. In a medium saucepan, heat the oil over medium heat until sizzling (or if using coconut cream, heat it until bubbling). Add the curry paste and cook, stirring, just until fragrant and the color has intensified, about 1 minute. Watch carefully so it doesn’t burn.
2. Add the chicken and stir to coat in the curry paste, then pour in the coconut milk and bring to a boil. Add the eggplant, lower the heat to maintain a simmer, and simmer until the chicken and eggplant are cooked through, about 8 minutes. Remove from the heat and stir in the Thai basil, chiles, and lime leaves. Stir in the sugar and fish sauce until the sugar has dissolved. Serve hot over jasmine rice or rice noodles or with roti for dipping.