Thai Green Curry Chicken with Eggplant
1. Pour curry paste mixed with coconut cream in a hot wok and stir well. Stir constantly for 2-3 minutes on medium heat until coconut cream breaks down and oil separates.
2. Add chicken, stir fry for 3-4 minutes until almost cooked. Add 2 cups coconut milk, season with fish sauce, sugar and bring to a boil. Tear apart kaffir lime leaves using your hands, add to the curry along with eggplant.
3. Bring to a boil, reduce heat, cover and cook for 10 minutes until chicken and vegetables are cooked. Stir in lemon/lime juice.
4. Garnish with Thai Basil before and serve hot with Thai Jasmine Rice.