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Green Curry with Chicken

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Ingredients
  

  • 50 grams chicken sliced
  • 1-2 tablespoons green curry paste
  • 1 Thai eggplant cut in 6
  • 5 pea eggplants
  • 1-2 kaffir lime leaves
  • 8 sweet basil leaves
  • 1/4 red spur chili sliced or julienned (reserve 1/2 for garnish)
  • 1/2 cup coconut cream
  • 1 cup coconut milk
  • 1-2 tablespoons cooking oil
  • 1/2 tablespoon palm sugar
  • 1 tablespoon fish sauce

Instructions
 

  • Add oil to wok and 1-2 tablespoons of green curry paste, stir vigorously until fragrant.
  • Add coconut cream and and stir until oil rises to the top.
  • Add chicken and fry for about 2 minutes, until chicken turns white.
  • Add coconut milk, eggplants, palm sugar and fish sauce and simmer until eggplants cook.
  • Then add sweet basil and kaffir leaves, some of the red chili’s and cook for 10 seconds.
  • Serve with rice, if you desire.