By An Edible Mosaic
Prep Time: 30 min
2 TB coconut oil 3 TB Thai green curry paste 1 lb chicken thighs 2 cloves garlic, 2 TB galangal 1/2 cup chicken broth 8 oz Thai eggplant 14 oz coconut milk 3 kaffir lime leaves 2 TB coconut sugar, 1 TB fish sauce 1/2 tsp salt, 3/4 cup bamboo shoots 3 red Thai chile peppers 1 TB lime juice, 3/4 cup Thai basil
Cook Time: 15 min
Heat the coconut oil in a large, deep skillet over medium heat. Stir in the green curry paste and cook 1 minute, stirring occasionally. Add the chicken in an even layer, and cook 2 minutes without stirring. Stir in the garlic and galangal, and cook 20 seconds.
Add the chicken broth and bring to a simmer. Stir in the eggplant, coconut milk, lime leaves, coconut sugar, fish sauce, and salt. Simmer 8 minutes. Remove from the heat and stir in the bamboo shoots, red chile peppers, lime juice, and basil leaves.