Thai Green Curry with Chicken and Eggplant

• 2 (13.5 oz) cans full-fat coconut milk, not shaken
• 3–4 tbsp Thai green curry paste
• 1 1/2 lb boneless, skinless chicken thighs, thinly sliced
• 4 makrut lime leaves, torn (optional)
• 1 cup chicken broth
• 2 Japanese eggplants, cut into 1-inch pieces
• 1 red bell pepper, sliced
• 2 tbsp fish sauce, plus more to taste
• 1 tbsp palm sugar or light brown sugar
• 1 cup Thai basil leaves
• 1 lime, cut into wedges
• 1 red chile, sliced (optional)
• Jasmine rice, for serving

1. 1Spoon about 1/2 cup of the thick cream from the top of a coconut milk can into a large pot. Cook over medium heat, stirring, until it bubbles and the oil starts to separate, 3–4 minutes.
2. 2Add the curry paste and fry, stirring constantly, until very fragrant, 1–2 minutes.
3. 3Add the chicken and stir to coat, cooking 2 minutes. Pour in the remaining coconut milk, the broth and lime leaves and bring to a gentle simmer.
4. 4Add the eggplant and simmer until tender and the chicken is cooked through, 10–12 minutes. Add the bell pepper for the last 3 minutes.
5. 5Season with the fish sauce and sugar. Taste: it should be salty, a little sweet and rich. Add more fish sauce or a squeeze of lime as needed.
6. 6Turn off the heat, stir in the basil and serve over jasmine rice with lime wedges and sliced chile.

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