Name: Authentic Thai Green Curry with Chicken (Kaeng Kiew Waan Kai)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 3 cups (710 ml) unsweetened, full-fat canned coconut milk; ¾ lb (340 g) chicken breast, thinly sliced; 6-8 oz (170-230 g) Thai eggplant; 6-8 oz (170-230 g) baby eggplant; 1 small onion, thinly sliced; 2 kaffir lime leaves; 2-4 tablespoons Thai green curry paste; 1 tablespoon fish sauce; 1½ teaspoons coconut palm sugar; Up to 3 Thai (bird’s eye) chilies, thinly sliced (see Note); A few leaves of Thai basil