THAI GREEN CURRY

3 tbsp ready-made green curry paste

120 gm boneless chicken breast, sliced

11/2 cup coconut cream

1 cup coconut milk

1 eggplant green, sliced

1/2 cup Thai eggplant (baby)

2 kaffir lime leaves, shredded

5 birds eye chilly red

5 birds eye chilly green

1/4 cup fresh sweet basil leaves

3 tbsp fish sauce

1 tbsp palm sugar

                           

METHOD:

In a wok, heat coconut milk over a

medium heat until boiling.

Add green curry paste & stir well over a

low heat for about 10-15 minutes.

Add chicken & boil for another 5 minutes.

Add both eggplants & continuing cooking

 for another few minutes until cooked.

Add fish sauce, coconut cream & bring to a boil.

Add kaffir lime leaves, green & red chilly

 remove from the heat.

Garnish with sweet basil leaves.

Serve with hot plain rice.