This makes a ton.. like 8-10 servings. I have never made this before so I looked around for recipes and just sort of made something up. I had heard from a friend that you simply put everything in a pot with coconut milk and boil it until it’s done, but I thought I could cook things more evenly (and get some nice browning) by doing the whole thing in a wok. I think this is a decent first attempt.

2-3 Tbsp peanut oil
1 eggplant, 1/2” dice
1 red & 1 green pepper, sliced thin
1/4 lb green beans, ends lopped off
1 medium onion, roughly chopped

2 cloves garlic, minced
1/2” ginger, minced

6 kaffir lime leaves
2 Tbsp green curry paste
2 Tbsp fish sauce

2 14oz cans coconut milk
1 cup chicken stock
2 boneless chicken breasts, 1/2” cubes

Thai basil (if you can find it) or just basil, to top.

Heat the oil in a wok over medium-high and stir fry all the veggies. When they are almost done, clear a space at the bottom of the wok and add the garlic, ginger, lime leaves, curry paste, and fish sauce with a little extra oil. Press the mixture into the wok with a spatula and let it fry for a few seconds before mixing it in with the veggies.

Meanwhile, boil the coconut milk and stock, and add the chicken bits. Cook a few minutes until just about done. Add this to the wok and bring the whole thing to a nice simmer.. let it simmer a bit to blend all the flavors.

Serve with the basil and steamed rice. Yum.

Notes to self for attempt two:
- figure out stir fry time differential for the different veggies, so that I know when to add at which stages (this is really just a practice thing, I think).
- how long does chicken really take to boil/fry?
- make this a one-dish meal: do the whole thing in the wok.
- It seems too liquidy, too thin. Use only 1 can coconut milk, and possibly reduce it with the stock for a while before adding the chicken?
- use a little less curry paste and perhaps one or two more lime leaves or some extra lime juice.
- add bamboo shoots?
- How can I blend the flavors better (we’ll see tomorrow whether time in the fridge does the trick)