USU KITCHEN: GREEN CURRY WITH CHICKEN AND EGGPLANT
50g green curry paste
200g chicken, sliced
400mL coconut milk
100g thai eggplant
2 kaffir lime leaves, finely sliced
20 Thai basil leaves
Sugar and fish sauce to taste
Fry curry paste with oil over medium heat for a couple of minutes.
Add coconut milk and bring to the boil.
Add chicken and stir until cooked.
Add eggplant and stir until cooked.
Season with sugar and fish sauce.
Add kaffir lime leaves and Thai basil.
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