Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
4         Tablespoon    Green Curry Paste
2         Tablespoon    Cooking Oil
500       grams         Coconut Milk
400       grams         Chicken Breast, Sliced
4                       Eggplants, Crispy
20        grams         Eggplants, Small
4                       Kaffirlime Leaves
1         Tablespoon    Fish Sauce
½         Tablespoon    Sugar
10        grams         Basil Leaves
1                       Red Chilli, Sliced

Preparation:

Preparation : • Heat the oil in a wok and fry the curry paste for one minute. • Add coconut milk and bring to a boil, add chicken, eggplant and kaffirlime leaves. • Season with fish sauce and sugar. Once the chicken is cooked add basil and chilli. Serve with steamed rice. CHEF’S TIP: • Curry pastes vary in strength and spiciness from mild to fiery hot. Consult your shop on your preferences. • Green curry can also be prepared with beef, pork or just vegetables.