Ingredients

For the Curry:

• 2 tbsp green curry paste
• 400ml coconut milk
• 500g chicken thigh or tofu, cubed
• 1 Thai eggplant, sliced
• 100g green beans, trimmed
• 2 tbsp fish sauce (or soy sauce for vegetarian)
• 1 tbsp palm sugar or brown sugar
• 4-5 Thai basil leaves
• 2 kaffir lime leaves, torn
• 1-2 Thai chilies, sliced (optional)

For Serving:

• Jasmine rice
• Fresh cilantro
• Lime wedges

Instructions

1. Heat 2 tbsp of coconut milk in a wok or large pan over medium heat.
2. Add green curry paste and fry for 2-3 minutes until fragrant.
3. Add chicken/tofu and cook until browned, about 5 minutes.
4. Pour in remaining coconut milk and bring to a gentle boil.
5. Add eggplant and green beans. Simmer for 10-15 minutes.
6. Season with fish sauce and palm sugar to taste.
7. Add Thai basil, lime leaves, and chilies in the last 2 minutes.
8. Serve immediately over jasmine rice with cilantro and lime.

Notes

• Adjust spice level by adding more or fewer chilies
• Thai eggplant can be substituted with regular eggplant
• For authentic flavor, use fresh ingredients when possible