Tender chicken and firm Thai eggplants simmer in a fragrant green curry sauce with coconut milk. Thai basil and fish sauce add freshness and depth at the end; jasmine rice soaks up the thin sauce nicely.
Green curry gets its distinctive flavor from more than just coconut milk. Green curry paste typically contains green chilies and aromatic ingredients such as lemongrass, galangal, garlic and shallot; the exact blend varies by brand and recipe. That means the heat level can vary a lot, too. Taste a little paste before you start, or use a smaller amount if you’re not sure how hot it is. You can always stir in more paste later and let it simmer briefly in the sauce.
Thai eggplants are small, round and firmer than the large purple eggplants commonly found in Dutch shops. They hold their shape when simmered briefly while still soaking up flavor. Cut them into quarters so the pieces cook at roughly the same rate. If Thai eggplants aren’t available, you can use small purple eggplants; cut them into large chunks and check sooner to see if they’re done. They usually turn softer and may fall apart more easily.
Frying the curry paste briefly in oil helps release the aromatic ingredients before adding the liquid. Keep the heat moderate: paste with chili and garlic can burn quickly and turn bitter. A combination of coconut milk and broth keeps the sauce fluid enough to coat the chicken and eggplant without making it heavy and thick. Let the curry simmer gently rather than boil hard; this keeps the chicken tender and helps the eggplant hold its shape.
Fish sauce adds salt and savory depth, while a little palm sugar rounds out the sharp edges of the chili and salt. Add Thai basil at the end so the leaves retain their fresh, anise-like aroma. Makrut lime leaves add a citrusy aroma; remove them from the pan before serving, as their tough veins aren’t pleasant to eat. Serve with fragrant jasmine rice and spoon some sauce over the rice, too. Store leftovers covered in the refrigerator and heat them through thoroughly later; stir gently while reheating so the eggplant stays intact.
Rinse the jasmine rice in a sieve until the water is mostly clear. Put the rice and 450 ml water in a pan and bring to a boil. Turn the heat to low, cover and simmer gently for 12 minutes. Remove the pan from the heat and leave the rice to stand, still covered, for 10 minutes.
Meanwhile, heat the oil in a large pan over medium-high heat. Add 2 tablespoons of curry paste and fry, stirring, for 1–2 minutes until strongly fragrant. Taste a little if you like; stir in more paste if you want more heat.
Add the chicken and toss until the pieces are coated with curry paste. Pour in the coconut milk and broth and add the bruised lime leaves. Bring gently to a simmer and cook for 10 minutes.
Add the Thai eggplants and simmer gently for another 8–10 minutes, until they are tender but still hold their shape. Check that the chicken is fully cooked. Stir in the fish sauce and palm sugar and taste; add a little more fish sauce if needed.
Remove the pan from the heat, take out the lime leaves and stir the Thai basil into the curry. Serve with the jasmine rice.
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