Green Curry

• 8.0 tbsp Green curry paste
• 4.0 cup Coconut milk
• 400.0 g Chicken (sliced)
• 1.0 cup Thai eggplants
• 1.0 cup Bamboo shoots
• 4.0 tbsp Fish sauce
• 4.0 tsp Palm sugar
• a handful Basil leaves

Instructions

1. Step 1: Fry curry paste in a little coconut milk until fragrant. Maintain a steady medium-high heat and make sure not to overcrowd the pan, which helps to achieve a perfect golden crisp..
2. Step 2: Add remaining coconut milk, chicken, eggplant, and bamboo shoots. Take care with this step, as it ensures the dish develops the intended depth of flavor and ideal texture..
3. Step 3: Simmer until chicken is cooked. Partially cover the pot and keep a close watch to ensure the ingredients cook evenly without drying out..
4. Step 4: Stir in fish sauce, sugar, and basil leaves before serving. Take care with this step, as it ensures the dish develops the intended depth of flavor and ideal texture..