Serves 6
Ingredients
500g Chicken Breast, marinate with 1 tsp Fish Sauce for about 30 minutes
100g Baby Eggplants/Thai Pea Eggplant
2 Red Chillies, cut into slices
1 Handful of Thai Basil Leaves
6 Kaffir Lime Leaves, Rip from the stem
500ml Coconut Milk
75ml Coconut Cream
250ml Chicken Stock
1/4 Cup Green Curry Paste (refer to my previous recipe for my homemade recipe)
2 Tbsp Palm Sugar or to taste
1 Tbsp Fish Sauce or to taste
Ingredients
1. Cut baby eggplants into half and soak in a bowl of cold salted water to prevent browning.
3. In a pot, pour in 75ml of coconut cream and let it come to a gentle boil over low-medium heat till it thickens and the oil splits from the coconut cream while stirring constantly.
4. Add in the green curry paste and stir to mix in well. Continue to fry till the oil raise to the surface.
5. Add in the kaffir lime leaves, coconut milk and chicken stock. Bring to a boil. Taste and season with fish sauce and palm sugar.
6. Add in the chicken breast and bring to a boil again. Cook till chicken breast is about half way cooked.
7. Add in the baby eggplants, and Thai basil leaves. Let it come to a boil again and cook for a couple minutes. Turn off the heat and stir in the red chilli slices.
8. Serve hot with lots of rice!
Author's Note
1. Season accordingly if using store bought green curry paste and chicken stock as they may have been seasoned with salt already.