Green Curry with Chicken & Eggplant

Ingredients

• 1-½ to 2 Tbs. green curry paste, either jarred or homemade (see variation)
• ¼ tsp. kosher salt
• A handful of fresh Thai or Italian basil leaves
• 15-oz. can unsweetened coconut milk
• 1 cup low-salt chicken broth
• 5 wild lime leaves, torn or cut into quarters (optional)
• 2 Tbs. fish sauce
• + 6 more ingredients
• • 1 Tbs. palm sugar or light brown sugar
  • Hot cooked rice or rice noodles for serving
  • 1 long, slender fresh red chile (such as red jalapeño or serrano), thinly sliced on the diagonal (optional)
  • 1 lb. boneless, skinless chicken thighs (4 large)
  • 2 small Japanese eggplants or 2 very small Italian eggplants (about 4 oz. each)
  • 2 Tbs. vegetable oil

Trim the chicken and cut it into bite-size chunks. Trim the eggplant, cutting away stems and bottoms. Quarter each lengthwise, and then slice crosswise at 1-inch intervals. Heat the oil in a 2- to 3-quart saucepan over medium heat until a bit of curry paste just sizzles when added to the pan. Ad...

View full recipe at Fine Cooking