Chicken Green Curry the Traditional Way (with Sweet Coconut)

Steps

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1. 1
   Wash and cut the chicken thighs into pieces.
   ▶ ≈0:23
2. 2
   Halve the eggplants and soak them in salted water to keep them from darkening.
   ▶ ≈0:30
3. 3
   Pick basil leaves, slice the red chili, and tear the kaffir lime leaves for garnish.
   ▶ ≈0:44
4. 4
   Pour 250 ml of coconut milk into a pot and stir-fry over heat until the milk breaks and releases its oil.
   ▶ ≈1:23
5. 5
   Add the green curry paste and stir-fry thoroughly with the coconut milk until fragrant and well cooked—this step is crucial for developing flavor.
   ▶ ≈1:58
6. 6
   Add the chicken pieces and stir-fry until evenly coated.
   ▶ ≈2:23
7. 7
   Pour in the remaining 250 ml of coconut milk and 300 ml of water to reach the desired consistency.
   ▶ ≈2:36
8. 8
   Once the chicken begins to cook through, add the drained eggplant and press it down with a spoon to keep it submerged—this prevents discoloration.
   ▶ ≈2:56
9. 9
   Once the eggplant is tender, add coconut sugar and fish sauce, stirring until the sugar dissolves completely.
   ▶ ≈3:16
10. 10
    Taste and adjust seasoning to balance salt and sweetness.
    ▶ ≈3:37
11. 11
    Stir in the fresh eggplant, torn kaffir lime leaves, and basil gently.
    ▶ ≈3:45
12. 12
    Turn off the heat, garnish with sliced red chili, and serve with steamed rice or rice noodles.
    ▶ ≈3:58