With tender chunks of chicken cooked in a fragrant green curry sauce with eggplant, baby corn, and bamboo, this is an easy Thai favorite that's as flavorful as it is flexible. Learn the techniques and ingredients that go into making an authentic Thai Green Curry.
Heat the vegetable oil in a pot over medium-high heat and fry the green curry paste until it's relatively dry and very fragrant. Keep it moving around the pot to ensure it doesn't burn.
Add the water, fish sauce, coconut sugar, kaffir lime leaves, and chicken. Bring to a boil and then turn down the heat to maintain a gentle simmer until the chicken is almost tender (about 15 minutes).
Add the eggplant, bamboo, baby corn, chili peppers, and coconut milk and cook until the eggplant is tender (about 10 minutes).
Taste and adjust the fish sauce and coconut sugar to taste.
Finish by adding the basil to the green curry just before serving.