Green Curry with Chicken
| Ingredients |
| 200 grams of chicken (veg: tofu) |
| 1 tbsp. green curry paste |
| 2 eggplants (or aubergine), cut into quarters |
| 2 baby corns (or carrot or broccoli),
cut half and cut into 1 cm width |
| 2 cups of coconut milk |
| 10 sweet basil leaves |
| 2 kaffir lime leaves, tear the stem off |
| 1 red spur chilli |
| 2 tbsp. fish sauce (veg: soy sauce) |
| 1 tsp. sugar |
| 3 tbsp. oil |
| Method |
| 1. Put the oil into the wok over low heat. |
| 2. Add green curry paste and stirring continuously until fragrant. |
| 3. Add chicken, pour 1/2 cup of coconut milk and stirring constantly until the chicken is cooked. |
| 4. Add the remaining coconut milk and bring to the boil. |
| 5. Add eggplant and baby corn, stirring continuously. |
| 6. Season to taste with fish sauce and suger. |
| 7. Add the sweet basil leaf, kaffir lime leaf and decorate with red chillies. |
| 8. Pour into a bowl, serve with rice. |