Thai Green Chicken Curry

Brown and thicken the coconut milk solids with the curry paste, cook until thick and bubbly

Cook the chicken (or chicken feet) in the coconut milk and curry paste

Add water to adjust thickness and bring back to a boil

Add Thai eggplant and cook until soft (~10 minutes), do not overstir when softened or the eggplant will break apart

If using fish instead of chicken, add after eggplant is cooked

Add fish sauce and salt (Bangkok people prefer salt over fish sauce and plara)

Garnish with Thai basil and sliced chili

Eat with rice or Thai rice noodles