Serving: 1 person Preparation time: 25 minutes
2-3 Tblsp green curry paste
1/2 cup (120 grams) boneless chicken breast, diagonally sliced
1 1/2 cup coconut cream
1 cup coconut milk
1/2 cup (80 grams) Thai eggplant
2 kaffir lime leaves, shredded
1 fresh green chillis, sliced
1/4 cup fresh sweet basil leaves
3 Tablespoons fish sauce
1 Tablespoon palm sugar
In a wok, heat coconut cream over a medium heat until boiling. Add green curry paste and stir well over a low heat for about 10-15 minutes or until just glossy. Add chicken and boil for another 5 minutes.
Add seasoning sauce and coconut milk and bring to a boil. Add baby eggplants and continuing cooking for another few minutes until cooked through.
Add kaffir lime leaves, sweet basil leaves, and fresh green chilies. Remove from the heat. Spoon into a serving bowl. Garnish with sweet basil and fresh green chilies.