Green Curry

แกงเขียวหวาน · Kaeng Khiao Wan

Ingredients8

• Chicken breast500 g
• Green curry paste3 tbsp
• Coconut milk400 ml
• Thai eggplant150 g
• Thai basila handful
• Fish sauce1 tbsp
• Palm sugar1 tsp
• Red chili1

Method

1. Heat the thick top of the coconut milk and fry the curry paste in it until fragrant.
2. Add the chicken and stir until it is no longer pink.
3. Pour in the rest of the coconut milk and bring to a simmer.
4. Add the eggplant, fish sauce and palm sugar; cook 10 minutes.
5. Add the chili and cook 3 minutes more.
6. Take off the heat, stir in the basil and serve with jasmine rice.