1 Boneless Skinless Chicken breast, cut into bite-sized pieces
8 Thai Eggplant, Quartered, w/ stems removed (or, use other seasonal veg such as bell pepper)
2 Tablespoons Green Curry Paste
2 Tablespoons Cooking Oil
14 Ounces Coconut Milk
1 Cup Chicken Stock
5 Fresh Kaffir Lime Leaves, each leaf torn in two, with vein removed
2 Tablespoon Fish Sauce
2 Tablespoon Palm Sugar
5 Fresh Thai Chile Peppers, green
1 Tablespoon Fresh Kaffir Lime Peel, chopped
Garnish Fresh Thai Basil
Keep your quartered eggplants and lime leaves in a bowl of water. This keeps it fresh.
In a mortar and pestle, pound the fresh Thai chiles and kaffir lime peel until consistent. Add green curry paste and pound together.
In a skillet or wok, heat the oil and fry the curry paste mixture. Stir-fry at medium heat for a minute or two. Slowly add coconut milk and bring to a boil. Stir it until you see a bit of oil.
Add chicken and let it cook.
Add soup stock, eggplant and kaffir lime leaves. Bring to a boil.
Season with fish sauce and palm sugar. Let it boil for 6 minutes. Remove from heat, then garnish with fresh basil and a sliced red Thai chile pepper (or red bell pepper if you prefer). Serve with freshly-steamed Thai jasmine rice. Enjoy!