1 cup coconut milk divided into 1/3 and 2/3
2 Tablespoons green curry paste
1/2 cup chicken, sliced thinly
1 cup water
2 kaffir lime leaves, sliced thinly
2 cups Thai eggplants, cut into quarters
1/2 cup red bell pepper, sliced thinly
1/2 cup Thai basil leaves
1 teaspoon fish sauce
1/2 teaspoon sugar
Prepare all of your ingredients. Slice the eggplants into quarters, the bell peppers into thin strips, and the kaffir lime leaves into thin ribbons. Remove the basil leaves from the stems. Cut the chicken into thin bite-sized pieces. Open a can of coconut milk and gently scoop the top layer of cream (~1/3 cup) into a saucepan. Save the thinner milk at the bottom of the can for later.
Heat the cream over medium high heat until it starts to separate into a top oily layer and bottom milky layer. Then add the curry paste and mix until blended.
Add the chicken, coat in the curry paste mixture, and cook until done. Then add the rest of the coconut milk and 1 cup of water and bring to a gentle boil. Add the eggplant, bell pepper slices, and kaffir lime leaf ribbons and cook until just tender. Season with fish sauce and sugar to taste.
Add the basil and remove from the heat. Serve with jasmine rice. It’s great the same day and perhaps even better the next!