Heat 1 tablespoon vegetable oil in a heavy-bottomed skillet or wok over medium heat. Add 3 tablespoons green curry paste and sauté 2-3 minutes, stirring constantly, until fragrant and oil separates from the paste.
3 tbsp green curry paste, 1 tbsp vegetable oil
Pour in 14 ounces full-fat coconut milk and stir to combine with the curry paste. Bring to a gentle simmer (small bubbles around edges, not boiling), then add 4-5 kaffir lime leaves and the chicken pieces. Stir to coat chicken in sauce.
14 oz coconut milk, 4-5 kaffir lime leaves, 1.5 lbs chicken thighs
Simmer uncovered for 10 minutes, stirring occasionally. Chicken should reach an internal temperature of 165°F (74°C) and turn opaque throughout. Then add 1 cup Thai eggplant, ½ cup bamboo shoots, and sliced red bell pepper.
1.5 lbs chicken thighs, 1 cup Thai eggplant, 0.5 cup bamboo shoots, 1 red bell pepper
Continue simmering 5-7 minutes until vegetables soften but hold their shape. Stir in 2 tablespoons fish sauce, 1 tablespoon sugar, and bird's eye chilies if using. Taste and adjust seasoning by adding more fish sauce or sugar as needed.
2 tbsp fish sauce, 1 tbsp palm sugar, 2-3 bird's eye chilies
Remove from heat and stir in 1 cup Thai basil leaves. Let the curry rest for 5 minutes off heat for flavors to meld and the sauce to thicken slightly before serving over jasmine rice.
1 cup Thai basil leaves
