Thai Green Curry with Chicken

• 1.5 lbchicken thighs, sliced
• 3 tbspgreen curry paste
• 1 cancoconut milk
• 1 cupthai eggplant
• 1 bunchthai basil

Instructions

1. 1

   Brown the chicken thighs in a heavy pot over medium-high heat in batches, then set aside.

2. 2

   Cook green curry paste and coconut milk in the same pot until softened and fragrant.

3. 3

   Return the chicken thighs, add the liquid, and scrape up every browned bit from the bottom.

4. 4

   Simmer partly covered on low, 35-45 minutes, until everything is tender and the sauce has body.

5. 5

   Taste and adjust salt and acid at the end — that's what makes Thai Green Curry with Chicken taste finished.