Thai Green Curry

• 600g chicken thighs, sliced
• 3 tbsp green curry paste
• 400ml coconut milk
• 200ml chicken stock
• 200g Thai eggplant, quartered
• 100g baby spinach
• 4 kaffir lime leaves, torn
• 2 tbsp fish sauce
• 1 tsp palm sugar
• Thai basil leaves
• 1 red chili, sliced
• Jasmine rice to serve

Instructions

1. 1

   Heat 2 tbsp coconut milk in a wok over high heat until it sizzles. Add curry paste and fry 2 minutes until fragrant.

2. 2

   Add chicken and stir-fry until sealed, about 3 minutes.

3. 3

   Pour in remaining coconut milk and stock. Add kaffir lime leaves. Bring to a simmer.

4. 4

   Add eggplant and cook 8-10 minutes until tender.

5. 5

   Season with fish sauce and palm sugar. Add spinach and stir until wilted.

6. 6

   Serve over jasmine rice, topped with Thai basil and sliced chili.

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