Avocado green curry has a thick smooth texture from the coconut milk cracked to an aroma layer. Follow the recipe to see the essential ingredients.
Drop oil on a deep pan, follow with the green curry paste and turn on the heat to medium-high. While stirring, drip a small part of coconut milk to prevent burning.
Add chicken thigh and simmer for 5 mins then add Thai eggplants. Simmer for about 30 mins. Let the coconut milk “cracked” to separation(you’ll see green oil bobbing up)
Season with sugar and salt, then add avocado and basil.
Serve over rice or vermicelli.