1 cup Thai eggplant (small round eggplant), cut into 4
1/2 cup whole Thai basil leaves
1/4 cup thinly sliced Thai long chilies
2 torn kaffir lime leaves
1 tbsp palm sugar
1 tbsp fish sauce
In a medium-sized saucepan over medium-high heat, heat the oil until it sizzles, or if using coconut cream, heat until the mixture is boiling.
Add the green curry paste and cook carefully until the fragrance comes out and the color has intensified, about 1 minute.
Incorporate the chicken into the curry mixture. Once well mixed, pour in the coconut milk and bring to a boil.
Reduce the heat (medium heat) and add the eggplant. Simmer until the chicken and eggplant are cooked through, about 8 minutes.
Remove from heat and incorporate the Thai basil, long Thai chilies, and kaffir lime leaves. Add the palm sugar and fish sauce, and stir to incorporate.
Serve hot over jasmine rice or rice noodles.
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