Thai Green Curry Chicken

Steps

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1. 1
   To enhance store-bought green curry paste, finely julienne Thai basil leaves and pound into a paste, then mix into the curry paste to boost its green color.
   ▶ ≈1:51
2. 2
   Add fingerroot (kachai) and pound it into the paste as well; this herb is commonly used in Thailand but often omitted or under-used in commercial pastes.
   ▶ ≈2:14
3. 3
   Add fermented shrimp paste for extra umami, then pound everything together with the store-bought green curry paste to make the enhanced curry paste.
   ▶ ≈2:35
4. 4
   Bring a portion of the coconut milk to a full boil, add the curry paste, and sauté for a few minutes, stirring constantly to prevent sticking or burning.
   ▶ ≈4:34
5. 5
   Continue cooking until the coconut oil separates from the paste and rises to the top, indicating the paste is frying properly in the oil; let it cook for another minute.
   ▶ ≈4:47
6. 6
   Stir in the bite-sized chicken thigh pieces until well coated with the curry paste.
   ▶ ≈5:08
7. 7
   Add the remaining coconut milk and chicken stock, then season with palm sugar and fish sauce early so the chicken can absorb the flavor. Add bruised, torn makrut lime leaves (stem removed) for aroma.
   ▶ ≈5:22
8. 8
   Simmer for about 10 minutes, or until the chicken is fork-tender.
   ▶ ≈5:52
9. 9
   If using an unfamiliar curry paste brand, taste the sauce once the chicken is cooked to see if it needs more paste for aroma and spice (not saltiness). If so, sauté the extra paste in neutral oil for a few minutes, dissolve it with a little coconut milk or stock, then stir it into the curry.
   ▶ ≈7:24
10. 10
    Once the chicken is tender, add the eggplant. Stir and push it under the sauce for the first minute to prevent browning, then let it float and continue cooking for a total of about 2-3 minutes until a fork goes through with slight resistance.
    ▶ ≈9:51
11. 11
    Turn off the heat and immediately stir in the bell peppers, letting residual heat gently cook them while keeping them crisp. Finish with Thai basil, which will wilt from the residual heat.
    ▶ ≈10:18
12. 12
    Before serving, taste and adjust for saltiness, as this varies depending on the curry paste brand and whether shrimp paste was added; add a bit more fish sauce if needed.
    ▶ ≈10:38
13. 13
    Serve over rice for the classic way to enjoy it, or try it with rice vermicelli, roti, or even spaghetti. Remember the lime leaves are for aroma infusion only and should not be eaten.
    ▶ ≈11:25