Serve 2
Preparation time: 20 minutes
Cooking time: 30 minutes

Ingredients:

• 3/4   cup chicken fillet, cut into bite-sized pieces
• 2   cups coconut milk
• 1   cup water
• 2   tbsp. green curry paste
• 1   tbsp. vegetable oil
• 1   cup round eggplants, cut into pieces
• ½   cup pea eggplants (optional)
• 1-2 tbsp. fish sauce
• 2   tsp. granulated sugar
• 3   kaffir lime leaves, torn/shredded
• 3-4 green and red spur chilies, sliced diagonally
• ¼   cup Sweet basil leaves

Methods:

1. Heat vegetable oil in the pan over medium low heat and saute’ the green curry paste for  3-5 minutes or until fragrant, then add kaffir lime leaves.
2. Next, add chicken to the paste and cook to infuse flavor.
3. Pour in the coconut milk and water and bring to boil.
4. Add in eggplants and pea eggplants, bring to a boil for 5 minutes.
5. Turn down the heat, add fish sauce and sugar to taste.
6. Lastly, spur chilies, and sweet basil leaves, gently mix well.  Remove from heat and serve with steaming rice.         Tips: Do not cook green curry paste in high heat as it will be burned easily.

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