Step 1

In a medium pot, warm coconut milk, fish sauce, and Thai Green curry paste.

Step 2

When sauces are blended and the coconut milk begins to slow boil, add the chicken. Be careful not to let the coconut milk boil for too long as it will curdle.

Step 3

Reduce heat to slow simmer. Cook covered for about 10 to 15 minutes.

Step 4

When you can smell the chicken, add the eggplant.

Step 5

When the eggplant is tender, add the basil leaves. Serve immediately over rice.

Step 6

If you like your food “Thai spicy” add the optional red chili peppers.