Thai Green Chicken Curry Recipe (Gaeng Kiew Wahn)

recipe from Asian Restaurant News

Serves 4
4 tablespoons green curry paste
2 tablespoons cooking oil
500 grams coconut milk
400 grams chicken breast, sliced
4 pieces eggplants, crispy
20 grams small eggplants
1 tablespoon sugar
10 grams basil leaves
1 red chili, sliced
Heat the oil in a wok and fry the curry paste for one minute. Add coconut milk and bring to a boil. Add meat, eggplant, and kaffir lime leaves. Once the meat is cooked, add basil and chili. Serve with steamed rice.