Thai Green Curry, perhaps the most vibrant and aromatic of the Thai curry canon. A fiercely green paste of fresh green chilies, lemongrass, galangal, kaffir lime zest, and shrimp paste is fried in cracked coconut cream, then simmered with chicken, Thai eggplant, and an ocean of fresh basil. It is simultaneously the most herbaceous and spicy of the major Thai curries.
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The Oil Separation (Keeo Gati). In a wok or wide pot, add the thick coconut cream from the top of the can. Heat over medium-high until the cream simmers and the coconut oil visibly separates and pools on the surface - this is called 'cracking the coconut cream' and is essential for the paste.
The Paste . Add the green curry paste to the cracked coconut oil. aggressively, stirring constantly, for 2-3 minutes until the paste darkens slightly and becomes incredibly fragrant. The raw edge of the galangal and chili will mellow and deepen.
The Chicken. Add the sliced chicken thighs to the paste. Toss to coat every piece. for 2 minutes until the chicken is sealed on the outside.
The Thin Milk and Stock. Pour in the remaining thin coconut milk and the chicken stock. Add the torn makrut lime leaves. Bring to a gentle .
The Eggplant. Add the quartered Thai eggplants. gently for 8-10 minutes until the eggplant is completely tender and the chicken is cooked through.
The Seasoning. Season with fish sauce and palm sugar. The curry must be predominantly spicy and herbaceous with a background of sweetness and salinity.
The Basil Finish. Turn off the heat. Immediately add the fresh Thai basil leaves and sliced red chilies. Fold once; the basil will wilt from the residual heat. Serve immediately over jasmine rice.
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