Green curry

Method

1. 1 Sauté the green curry sauce with the thickened coconut milk for 3 minutes to bring out the flavor and separate the oil.
2. 2 Add the sliced chicken and stir-fry until browned.
3. 3 Pour in the remaining coconut milk along with the Thai lime leaves and cook for 15 minutes.
4. 4 Add the sliced eggplant and cook for 8 minutes until tender.
5. 5 Season with fish sauce and sugar, then sprinkle with Thai basil and sliced chili peppers.

With an appliance

• Oven 50 min

  Replace step 3: place the chicken and coconut milk in a covered saucepan, set the oven to the middle rack at 160 degrees for 18 minutes; the gentle heat surrounding the chicken helps prevent the coconut milk from separating and eliminates the need to stir the bottom, though this will take about 3 minutes longer than on a conventional oven. Add the eggplant from step 4 later and bake for an additional 8 minutes to prevent it from becoming mushy.