Assigned Tags / Keywords:

chicken, curry, thai

Ingredients per portions

500 g	chicken breast
2 tbsp	green Thai curry paste
1 can(s)	coconut milk, 400 ml
10	Thai egg plants, violet or green
3	kaffir lime leaves
1 bunch(es)	Thai basil, chopped roughly
3 tbsp	fish sauce
½ tbsp	brown sugar
3 tbsp	vegetable oil

Cut chicken breast into pieces.

Simmer oil, paste and half of the coconut milk for a minute, stir frequently. Add chicken.

After 3 minutes add egg plants, kaffir lime and the rest of the coconut milk. Season with fish sauce and sugar, boil for another 5 minutes. Before serving with rice add basil and fresh chopped coriander.

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