Thai Green Curry with Eggplant and Chicken

Ingredients

• 1.5 lbs Chicken Thighs
• 1 can Coconut Milk
• 6 small Thai Eggplant
• 10 whole Green Chilies
• 2 stalks Lemongrass
• 1 inch Galangal
• 2 tbsp Fish Sauce

Instructions

1. 1

   Pound chilies, lemongrass, galangal, and garlic in a mortar and pestle to a fine paste.

2. 2

   Fry the paste in the cream of the coconut milk until the oil separates.

3. 3

   Add chicken and remaining coconut milk.

4. 4

   Simmer with eggplant and fish sauce until chicken is cooked through.

5. 5

   Garnish with Thai basil and lime leaves.