Step 1

Sautee garlic and a little oil in a medium-sized Dutch oven or stock pot over medium-high heat. This step is optional and not usually done in a traditional Thai curry recipe, but I love the extra depth of flavors it adds to my recipe!

Step 2

Add the green curry paste and break up the clumps. Cook for 20-30 seconds or less.

Step 3

Add the coconut cream and stir well with the paste. Use the top thick layer of coconut milk if you don't have coconut cream.

Step 4

Let the mixture cook until the coconut oil separates or until the bubbles form. You'll have a thick green curry sauce at this point.

Step 5

Add the chicken, and cook for 5-6 minutes until the chicken is done. Add the eggplants and onions, and cook for 2 minutes. If the chicken pieces are smaller, use less time to cook.

Step 6

Add the entire can of coconut milk, sugar, and fish sauce, stir well, and cook for 1-2 minutes. Taste the flavor and adjust as needed with more fish sauce or sugar.

Step 7

Add the bamboo shoots, and cook for 3-4 minutes. Stir some.

Step 8

Add the kaffir lime leaves and chilis, and stir well.  Add the sweet basil leaves last and turn the heat off. That's it! Serve with jasmine rice or any brown white rice of choice.