Green Curry paste, (depending on your taste) 4-5 Tablespoons
Chicken breasts 1 pound (500g)
Peanut Oil, (or neutral oil) 3 Tablespoons
Japanese Eggplant 2 each
Zucchini, (corgette) 2 each (small)
Bamboo shoots 4 ounces
Red Pepper 1 each (medium)
Spring onions 3 each (medium)
Kaffir lime leaf 3 each
Chicken Stock 2 ½ cups
Coconut milk 1 can
Fish sauce 1 teaspoon
Brown sugar, (to taste) 1 Tablespoon
Thai basil leaves ½ cup
Mini corn (optional) 1 cup
Cooking the Rice:
L'Assiette de Paris
Serves 4 -6 people
(can be used for chicken, seafood or veggie)