Step 1: Cook the Jasmine Rice: Rinse jasmine rice under cold water until water runs clear. Combine rice, water, and salt in a pot. Bring to boil, then reduce heat to low, cover, and cook for 12–15 minutes. Remove from heat and let sit covered for 5 minutes before fluffing.

Step 2: Cook the Green Curry: Heat oil in a large pot or wok. Add green curry paste and sauté for 1–2 minutes until fragrant. Pour in half the coconut milk, stir, and let it simmer until slightly thickened. Add chicken pieces and cook until they turn white on the outside. Stir in the rest of the coconut milk and chicken broth. Add fish sauce, palm sugar, and kaffir lime leaves. Simmer for 10 minutes until chicken is cooked through. Add eggplant, bell pepper, and snow peas. Cook for another 5–7 minutes until vegetables are tender but still vibrant. Stir in Thai basil just before serving.

Step 3: Assemble the Dish: Scoop jasmine rice into bowls or plates. Ladle hot green curry chicken over rice. Garnish with fresh basil, lime wedges, or sliced chili.