Thai Green Chicken Curry

Method

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1. 1Open the cans of coconut milk and spoon about 1 cup of the thick cream from the top into a bowl; keep the thinner milk below for later.
2. 2Heat the oil and the thick cream in a wide pot over medium heat. Cook, stirring often, for 3-5 minutes until it bubbles and little beads of oil separate on the surface.
3. 3Add the curry paste and fry for 1-2 minutes, until it melts into the cream and smells sharp and aromatic.
4. 4Add the chicken and stir for 3-4 minutes to coat it in the paste; the outside should turn white.
5. 5Pour in the remaining coconut milk and add the lime leaves and eggplant. Once it reaches a gentle simmer, lower the heat and cook for 10-12 minutes until the eggplant is soft and the chicken cooked through.
6. 6Add the bell pepper and simmer 2-3 minutes more. Season with fish sauce and sugar; it should taste salty-sweet with a clear chili heat.
7. 7Take off the heat and stir in the basil and chili. Serve with hot jasmine rice.