Serves 2
340g skinless, boneless, chicken breast, sliced
250g bamboo shoots
50g Chinese eggplant, sliced
1 can (400ml) coconut milk
2 tbsp fish sauce
2 tbsp sugar
1 tbsp green curry
2 lime leaves
1 cup water
2 thai red chilis, diced
10-15 fresh basil leaves
Pour coconut milk into a large pot. Add green curry, lime leaves and heat over medium heat until the coconut milk starts to boil Boil for 5 minutes.
Add chicken to pot and bring to a boil again. Cook for 5 minutes.
Add 1 cup of water, bamboo shoots and Chinese eggplant. Heat until the coconut milk starts to boil again and cook for 5 more minutes.
Add sugar, fish sauce, chilis and basil leaves. Boil for 1 minute. Serve immediately over rice.