Thai Green Curry with Chicken

Heat vegetable oil in a large pot over medium heat. Fry green curry paste for 1 minute until fragrant.

Add chicken breast and stir for 2 minutes to coat in the paste.

Pour in coconut milk and chicken broth. Add eggplant, bell pepper, green beans, kaffir lime leaves, fish sauce and brown sugar. Simmer gently until the chicken and vegetables are tender.

Stir in thai basil and taste for salt and sweetness.

Ladle over jasmine rice.