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Ingredients
- Green curry paste 15gr
- Coconut cream 240ml
- Chicken stock Option
- Chicken sliced 100gr
- Kaffir lime leaves (fine julienne) 1leaf
- Fish sauce 20ml
- White sugar 5gr
- Eggplant sliced 40gr
- Sweet basil 5gr
- Red & Green chili 10gr
Directions
- Method:
- ⢠Heat wok.
- ⢠Add the coconut cream , green curry and kaffir lime and mix well together.
- ⢠Bring to boil and add the chicken .Season with fish sauce and sugar.
- ⢠Simmer for a few minutes and add the eggplant cooked until soft.
- ⢠Add the sweet basil and chili.
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