First ate real green curry in Chiang Mai. Street stall near the night market. Plastic stool. Humid air. The curry arrived in a shallow bowl. Bright green. Fragrant. Life-changing.
The key is balancing coconut sweetness with curry heat. Fish sauce adds salt and umami. Palm sugar rounds it out. Lime leaves give citrus without acid. Thai basil finishes with anise notes.
Store-bought curry paste works. Homemade is better but requires ingredients most kitchens don't stock. Mae Ploy brand is reliable. Use more than you think. The paste carries the flavour.
Don't skip the Thai eggplant if you can find it. Small. Green. Slightly bitter. Balances the richness. Bamboo shoots add texture. This isn't authentic. This is close enough.
Heat 3 tablespoons of the thick coconut cream from the top of the tin in a wok or large pan over medium heat. Fry curry paste for 2-3 minutes until fragrant. The oil will separate from the paste.
Add chicken pieces. Stir to coat in curry paste. Cook for 3-4 minutes until chicken is sealed.
Pour in remaining coconut milk. Stir to combine. Bring to a gentle simmer.
Add fish sauce, palm sugar, and torn lime leaves. Stir. Taste and adjust seasoning. Should be salty, sweet, and spicy in balance.
Add eggplant and bamboo shoots. Simmer gently for 10-12 minutes until chicken is cooked through and eggplant is tender.
Remove from heat. Stir through most of the Thai basil leaves. Reserve some for garnish.
Serve over jasmine rice. Top with remaining basil leaves. Optionally add sliced red chilli for extra heat.