Step 1: Marinate the Chicken and Make the Green Herb Coconut Milk

1. Optional, but what I always do: Toss 1 lb thinly sliced chicken breast or thighs with 2 tbsp oyster sauce and let it marinate while you prep the curry. This helps tenderize the chicken and adds extra savory flavor.
2. Without shaking the 1 can coconut milk, scoop the thick coconut cream from the top into a small bowl and set aside.
3. Pour the remaining coconut milk, about 1 cup, into a blender. Add ½ cup coarsely chopped cilantro, ½ cup Thai basil, and 3 makrut lime leaves. Blend until smooth.

Step 2: Fry the Coconut Cream

1. Add 2 tbsp coconut oil to a large pot over medium heat.
2. Add the reserved thick coconut cream and cook until it reduces and starts to look bubbly and glossy, almost like melted marshmallows.

Step 3: Fry the Green Curry Paste and Chicken

1. Add 3–4 tbsp Thai green curry paste to the coconut cream.
2. Fry for a few minutes, stirring often, until it smells so fragrant it soothes your soul and makes you smile. This step wakes up all those amazing curry paste flavors, so don’t skip it!
3. Add the 1 lb thinly sliced chicken and stir until every piece is coated in the curry paste.

Step 4: Add the Green Coconut Milk and Seasonings

1. Pour into the pot the blended coconut milk, cilantro, Thai basil, and makrut lime mixture.
2. Add 1 cup chicken broth or water, 2–3 tbsp fish sauce, and 1–2 tbsp palm sugar or brown sugar.
3. Stir everything together and bring to a gentle boil.

Step 5: Simmer the Chicken

1. If you somehow found 1 cup pea eggplants, add them now too. Yay for you if you did!
2. If you’re using fresh or frozen peas instead, wait to add them so they don’t disintegrate. Lesson learned!
3. Reduce the heat and simmer uncovered for about 10 minutes, or until the chicken is cooked through.

Step 6: Add the Eggplant, Peas, and Makrut Lime Leaves

1. Add 1 lb quartered Thai eggplants, 1 cup fresh or frozen peas if using, and the remaining 3 makrut lime leaves, torn into pieces.
2. Gently push the eggplant down into the curry at first so it’s mostly covered. This helps it cook evenly and prevents it from browning.
3. Simmer until the eggplant is tender enough to easily pierce with a fork. Turn off the heat as soon as it’s tender so it doesn’t overcook and turn mushy.

Step 7: Taste and Adjust

1. Taste your curry and adjust as needed.
2. Add another splash of fish sauce if it needs more salty-savory flavor, a little palm sugar if it needs sweetness, or more curry paste next time if you want more heat.
3. You’re looking for that Thai balance of creamy, salty, gently sweet, herbal, and spicy.

Step 8: Add the Thai Basil and Red Pepper

1. Stir in the remaining ½ cup fresh Thai basil and ½ fresh red pepper, thinly sliced, or a julienned Thai red chili if you want extra heat. If you haven’t already, turn off the heat and let the residual heat wilt the basil and soften the red pepper some.

Step 9: Serve

1. Serve hot with steamed jasmine rice.
2. Spoon that creamy, fragrant green curry over the rice and enjoy!