I tried this recipe last weekend, but over estimated the ingredients. Good thing it was still edible so we didn't starve that night. hehehe
What you need:
1 cup Coconut Cream
1-2 tbsp thai green curry paste
1 tbsp grated palm sugar
2 tbsp thai fish sauce
300 gms skinless boneless chicken thigh (sliced into thick strips)
6 kaffir lime leaves (dried or fress) torn
4 small round eggplants cut into 4 quarters (tip: slice the eggplant only when you're about to cook it)
1 long red chili sliced diagonally (optional)
1/4 cup coconut milk
1 cup fresh basil leaves
What you need to do:
1. In a sauce pan, add a little oil and saute' green curry paste.
2. Pour the coconut cream 2 tbsp at a time to mix with the green curry paste 3 times then pour all the remaining coconut cream. Bring to a boil.
3. Add the chicken, kaffir leaves and eggplant, cook til eggplant is soft.
4. Add the palm sugar and fish sauce cook for 1 minute, or until fragrant and the eggplant is almost cooked.
5. Add the coconut milk.
6. Add fresh basil leaves and cook for 1 minute.
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