Green Curry with Chicken and Thai Eggplant

Photo by Scott Phillips
Ingredients
- 6 whole fresh or thawed frozen wild lime leaves (or substitute 1 tsp. finely grated lime zest)
- ¾ cup loosely packed fresh Italian or Thai basil leaves
- 2 Tbs. light brown sugar or light brown palm sugar; more as needed
- 1 lb. boneless chicken thighs, cut into ¼-thick bite-size strips
- ¾ cup sliced button or cremini mushrooms (¼-inch-thick slices)
- ¾ cup halved cherry tomatoes
- 1 tsp. fish sauce; more as needed
- + 5 more ingredients
-
- 1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
- ¾ cup bite-size pineapple chunks
- ¾ cup Thai eggplant wedges
- ¼ cup green curry paste
- 1 (13.5- to 14-oz.) can coconut milk (more for garnish)
Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can). In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. ...
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