Ingredients
Green curry paste 1/3 Cup
(cut in bite size pieces)
Thai basil leaves 1 1/3 Cup
Long purple eggplant 2 ea.
Directions
2.
1. Bring 1/2 cup of coconut milk ( use the thick cream off the top first) to a boil in a medium non-stick saucepan. Cook over
3.
medium heat, stirring often for 3 to 5 minutes. Add green curry paste; continue to cook and stir until the mixture
4.
becomes dry and fragrant, about 5-7 minutes. Tiny pockets of oil should start to surface. If the oil does not surface,
5.
add 1-2 tablespoons of cooking oil and keep stirring for another minute. Transfer mixture to a larger pot.
6.
2. Add the chicken and stir for 1-2 minutes, add fish sauce, sugar, keep stirring for another minute then add cut eggplant,
7.
the remaining coconut milk and chicken stock. Cook over medium heat until the chicken is cooked and eggplant is tender.
8.
3. Add kaffir lime leaves and Thai basil. Bring to a boil. Remove from heat and adjust the seasoning and transfer to a
10.
* serve curry with rice.
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