1. Heat coconut milk until boil and green curry paste and simmer

2. Add sliced chicken and eggplant into the curry and let it cook for around 6 minutes.

3. Season with sugar and fish sauce. Adding sugar both offsets and enhances the spice.

4. Then add red chili, sweet basil, lime leaves and removed from heat and garnish with Thai sweet basils and coconut cream.

Chef Wichit Panyo

Chef de Cuisine at Benjarong, Dusit Thani Dubai