Curry Paste (Handmade or High-Quality Store Bought)

• 3 tbsp green curry paste (ensure it contains shrimp paste and lemongrass)

Main Components

• 500g chicken thighs (boneless, skinless, cut into bite-sized pieces)
• 400ml full-fat coconut milk (do not shake the can; use the thick cream from the top first)
• 1 cup chicken stock (low sodium)
• 4-5 Thai eggplants (quartered)
• 1/2 cup bamboo shoots (sliced and rinsed)

Seasonings and Aromatics

• 2 tbsp fish sauce (adjust to taste for saltiness)
• 1 tbsp palm sugar (finely chopped; can substitute with brown sugar)
• 4 kaffir lime leaves (torn to release oils)
• 1/2 cup Thai sweet basil (fresh leaves only)
• 1 red spur chili (sliced diagonally for garnish)

Step 1: Cracking the Coconut Cream

Spoon out the thick coconut cream from the top of the can and place it in a large wok or deep saucepan over medium heat. Stir constantly for 3-5 minutes until the cream reduces and the coconut oil begins to separate (look for small glistening beads of oil).

Step 2: Frying the Paste

Add the green curry paste to the cracked coconut cream. Fry the paste over medium heat, stirring frequently, until it becomes highly fragrant and the oil turns a bright green color.

Step 3: Searing the Protein

Add the chicken pieces to the wok. Stir-fry until the chicken is opaque on the outside and thoroughly coated in the curry paste mixture.

Step 4: Simmering the Curry

Pour in the remaining coconut milk and the chicken stock. Add the Thai eggplants, bamboo shoots, and torn kaffir lime leaves. Bring to a gentle simmer and cook until the eggplants are tender and the chicken is cooked through.

Step 5: Seasoning and Finishing

Stir in the fish sauce and palm sugar. Taste the curry; it should be a balance of salty, sweet, and spicy. Turn off the heat and immediately fold in the Thai basil leaves and red chili slices.