Green Curry With Chicken & Eggplant

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Fine Cooking
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 lb. boneless, skinless chicken thighs (4 large)

Hot cooked rice or rice noodles for serving

2 Tbs. vegetable oil

5 wild lime leaves, torn or cut into quarters (optional)

A handful of fresh Thai or Italian basil leaves

1 cup low-salt chicken broth

2 Tbs. fish sauce

2 small Japanese eggplants or 2 very small Italian eggplants (about 4 oz. each)

15-oz. can unsweetened coconut milk

1/4 tsp. kosher salt

1 long, slender fresh red chile (such as red jalapeño or serrano), thinly sliced on the diagonal (optional)

1-1/2 to 2 Tbs. green curry paste, either jarred or homemade  (see variation)

1 Tbs. palm sugar or light brown sugar

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