Green Curry with Chicken and Thai Eggplant

Ingredients

• 1 tsp. fish sauce; more as needed
• ¾ cup Thai eggplant wedges
• ¼ cup green curry paste
• 1 (13.5- to 14-oz.) can coconut milk (more for garnish)
• 1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
• ¾ cup bite-size pineapple chunks
• 6 whole fresh or thawed frozen wild lime leaves (or substitute 1 tsp. finely grated lime zest)
• + 5 more ingredients
• • 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

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. ...

View full recipe at Fine Cooking