1 cup (140gm) chicken breast sliced
2 tbsp green curry paste
2 tbsp Thai sweet basil
1 tbsp lime leaves
1 cup (82gm) aubergines, cubed
2 cups coconut milk
1 tbsp fish sauce
2 tbsp white sugar
1 tbsp red chilli, chopped
Thai sweet basil leaves and coconut cream
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.
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