Step 1

Heat oil in a curry pot. Add in chicken and sauté till it is no longer pink. Stir in 4 Tbsp Thai green curry paste and cook for 5-6 minutes. Add in ginger, garlic and carrots, sauté for another 2-3 minutes.

Step 2

Add in coconut milk along with chicken stock, soy sauce, fish sauce, brown sugar, basil leaves, and lemongrass (only the inside white part, bruised slightly). Let it simmer for 10-15 minutes for all the flavors to develop.

Step 3

Add in veggies like broccoli, bell peppers, zucchini, and Thai eggplants. Cook for 5-6 minutes, or until they start to get soft.

Step 4

Taste for salt, sugar and spice and adjust according to your taste by adding sugar, fish sauce or more green curry paste.

Step 5

Add snap peas and cook for 2-3 minutes.

Step 6

Serve it with some more fresh basil leaves, lime wedges, and white jasmine or basmati rice.