Thai Green Curry Chicken

Cook the rice

Cook the rinsed jasmine rice according to package instructions. Once done, remove from heat, cover, and keep warm until ready to serve.

Bloom the curry paste

Without shaking the can, open the coconut milk and spoon the thick cream from the top into a large wok or deep skillet. Heat over medium until the cream begins to bubble and shimmer, then add the green curry paste. Fry, stirring constantly, for 2–3 minutes until the paste is deeply fragrant and the oil begins to separate from the cream — this step builds the backbone of the curry's flavour, so don't rush it.

Add the chicken

Add the sliced chicken thighs and stir to coat well in the paste. Cook for 3–4 minutes over medium-high heat, stirring occasionally, until the chicken is sealed and no longer pink on the outside.

Build the curry

Pour in the remaining coconut milk and stir to combine. Add the sliced bell pepper and cubed aubergine, then bring to a gentle simmer. Cook uncovered for 12–15 minutes, stirring occasionally, until the chicken is cooked through and the aubergine is completely tender when pierced with a fork.

Season and finish

Stir in the fish sauce and squeeze in the juice of one lime wedge. Taste and adjust — add more fish sauce for saltiness or more lime for brightness. Tear in most of the basil leaves and stir through off the heat.

Serve

Spoon the curry over bowls of warm jasmine rice. Garnish with the remaining fresh basil leaves and serve with extra lime wedges on the side.