Green Curry Chicken (No Curry Powder)

Cut the chicken breast into bite-sized pieces.

Remove the stems and seeds from the green chilies and green chili padi. Chop them into small pieces.

Roughly chop the shallots, garlic, and ginger.

Combine the chopped green chilies, green chili padi, shallots, garlic, ginger, white peppercorns, coriander seeds, and water (for blending) in a blender. Blend until a smooth paste is formed.

Peel the eggplant in stripes, then cut it into thick slices and then into smaller, bite-sized pieces.

Heat the cooking oil in a wok until it starts to smoke. Fry the eggplant pieces until they are slightly softened and lightly browned. Remove the eggplant and drain excess oil.

Drain most of the oil from the wok, leaving about 2 tablespoons. Add the blended curry paste and sauté over low heat, stirring constantly, until the paste is fragrant and the oil separates (approximately 5-7 minutes).

Add the prepared chicken breast to the wok with the curry paste. Increase the heat slightly and stir-fry until the chicken is mostly cooked through and coated with the paste.

Pour in the water (for curry) to the chicken and curry paste. Bring the mixture to a boil over high heat, then reduce the heat to low.

Season the curry with salt, sugar, and chicken stock powder. Stir to combine all ingredients. Simmer for 10 minutes to allow the chicken to absorb the flavors.

Add the fried eggplant and Thai basil leaves to the curry. Stir gently to combine.

Stir in the evaporated milk and cook for another minute until the curry is heated through and slightly thickened.

Transfer the finished Green Curry Chicken to a serving bowl and serve hot.