Authentic Thai Green Chicken Curry with Eggplant

Add the chicken thigh pieces. Stir to combine, then lower the heat to medium so the sauce is bubbling gently. Cook for 7 minutes.

Stir in the sliced Japanese eggplants and continue cooking for 5 minutes, or until the eggplant is soft and tender.

Taste the sauce. If you prefer it saltier, add a splash more fish sauce or a pinch of salt. If you prefer it sweeter, add a little more sugar.

Add the snow peas and cook for 2 minutes until they are slightly softened but still vibrant. Stir in the Thai basil leaves and lime juice.

Remove from heat immediately. The sauce should be slightly reduced but still relatively thin—this is the traditional consistency. Do not continue simmering, or the sauce will lose its bright green color.

Serve the curry hot over steamed jasmine rice. Garnish with crispy fried shallots, extra basil, or sliced chillies if desired.