Green Curry with Chicken

1 cup long-grain jasmine rice
1 1/2 cups water
2 tablespoons green curry paste
1 lbs. chicken breast, 300 grams cut in long thin slices
2 1/2 cups coconut milk
4 to 5 small thai eggplant, 100 grams green balls
2 leaves kaffir-lime
2 stems sweet basil, leaves only
2 to 3 whole thai red chilis, cut into strips
1 teaspoon palm sugar
1 to 2 tablespoon fish sauce
table salt
lime juice

Directions:
Start rice first. Place rice in a bowl and rinse with warm water until clear. About 3 to 4 times. Strain, then add rice and 1 1/2 cup of water in a rice cooker or put on the stove like normal rice.

Remove ribs and seeds from chilies and cut into strips, depending how spicy you want it.

Cut chicken in long narrow strips and season with salt.

Carefully spoon off about 1 cup of the top layer of cream from one can of coconut milk -- this layer will be thick and possibly solid. Place this thick part of the can of coconut milk in a pan and fry the red chilies.

Add the curry paste, fry until fragrant and starts to bubble. Bring to a simmer over high heat, whisking to blend, about 2 minutes. Maintain this brisk simmer and whisk frequently until almost all of the liquid evaporates, 3 to 5 minutes.

Add the rest of the coconut milk, stir to combine. Add kaffir lime leave, palm sugar, fish sauce, and salt. Taste flavor until sweet, salty and sour. Add the eggplant, mushroom, or the vegetables you want cooked depending on how long it takes each of them to cook. So if you are adding potatoes, add those first, cook for 10 to 15 minutes until tender. Then add your next vegetable like the eggplant, onion, peas, broccoli, shitake mushrooms bell peppers, whatever you like, in the order of how long they take to cook so you don't get mushy vegetables. Simmer until tender.

Five minutes before they are done add the cut pieces of chicken, simmer until the chicken begins to loose its pinkness. Adjust taste to your liking. Continue to simmer until chicken is cooked and eggplant is softened.

Off heat, add lime juice and sweet basil at the end. Serve immediately with steamed jasmine rice. Garnish with additional thai basil leaves.