INGREDIENTS
- 3 tablespoons of Corn Oil
- 40 gm Green Curry Paste
- 400 ml Coconut Milk
- 200-250 gm Chicken slices
- 2 Lime leaves
- 15 gm Palm sugar
- 20 gm white sugar
- 60 gm small cut eggplant
- 1 ½ tablespoons Fish sauce
- 40 gm Coriander paste
- 10 gm Sweet basil
- 10 gm of red chili (sliced)
PREPARATION
To cook the curry, first of all, put oil and green curry, sauté the curry paste and add the chicken. Add the coconut milk, eggplant, lime leaves, fish sauce, palm sugar, and all the seasoning ingredients. Cook until the chicken becomes tender and the curry sauce is slightly thickened, add sweet basil and red chili.
Serve with steamed jasmine rice or rice noodles.
Enjoy!
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