Step 10. add the chicken pieces to the pan, and stir them around until they are well coated with the curry and coconut mixture. put a lid on the pan and fry slowly for about 2 3 minutes on each side, or until the chicken is starting to brown a little. the chicken doesn't need to be fully cooked, just sealed. Directions. in a small bowl, whisk together 1 2 cup (120ml) coconut milk and 1 2 cup (120ml) water; set thinned coconut milk mixture aside. remove and discard the mid rib from the makrut lime leaves; set 8 of the leaves aside. stack remaining 2 makrut lime leaves, fold in half widthwise, then slice into hair thin strips; set aside separately.
Once hot, stir in the green curry paste and cook 1 minute, stirring occasionally. (try not to breathe the fumes; it’s hot!) add the chicken in an even layer, and cook 2 minutes without stirring. stir in the garlic and galangal, and cook 20 seconds, stirring constantly. add the chicken broth and bring to a simmer. Add in the eggplant, chicken, finger root (optionally) and bruised kaffir lime leaf into the sauce and cook with the lid on at a high simmer for about 8 minutes. check the chicken and eggplant are nearly cooked and cook a little longer if necessary. then add in the sliced spur chili and stir for a further two minutes. Step 2. add the chicken and stir to coat in the curry paste, then pour in the coconut milk and bring to a boil. add the eggplant, lower the heat to maintain a simmer, and simmer until the chicken. Add the main ingredients: add the chicken, coat in the curry paste, and allow to cook until it is cooked through. then add the rest of the coconut milk and 1 cup of water and bring back to a simmer. add the eggplant and kaffir lime leaves and cook until tender.
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