Ingredients 2 Pcs Chicken Breast (about 400g) Boneless and Skinless 3 Tbsp Green Curry Paste 3 Fresh Kaffir Lime Leaves, torn 1 Can (400 ml) Coconut Milk 2 Tbsp Fish Sauce 1 Tbsp Palm Sugar 200 g Small Eggplants, trimmed 1 Red Chilies, sliced A handful of Thai Basil Leaves 2 Tbsp Of Peanut Oil or Corn Oil Method Cut the chicken into smaller pieces and set aside. In a medium saucepan, heat the oil on a moderate heat and cook the green curry paste until fragrant. Then add in the chicken and cook for about 5 minutes. Stir in the coconut milk, fish sauce and palm sugar and bring it to a boil and reduce the heat to simmer. Add the eggplants and cook for another 5 minutes or until the chicken is cooked. Toss in the chilies and basil leaves and adjust seasoning if necessary. Serve warm. |