Ingredients
250 grams Chicken
2 tbsp green curry paste (see Green Curry Paste Recipe)
1 can coconut milk
3 small fresh Thai eggplants, quartered or small can of water chestnuts (I sometimes add some bamboo shoots)
2 fresh red chillies, sliced diagonally (optional - the curry paste is hot)
1 kaffir lime leaves, torn
1/4 cup Thai sweet basil leaf chopped
1 tbsp fish sauce
1 tsp palm sugar (or brown sugar)
1 tbsp cooking oil (not olive oil)
Sweet basil leaves and red chilli slices for garnish
Method
Cube/slice the chicken
Saute the green curry paste in oil over medium heat until fragrant, reduce the heat, gradually add half of the coconut milk a little at a time, stir until a film of green oil surfaces.
Add the chicken and kaffir lime leaves, continue cooking for several minutes until fragrant and the chicken is cooked through. Add the remaining coconut milk, season with palm sugar and fish sauce. When the mixture returns to the boil add the vegetables. Cook until the vegetables are done, sprinkle chopped sweet basil leaves and red chilies (if you like your curry hot!) over, then turn off the heat.
Arrange on a serving dish and garnish with sweet basil leaves and red chilies (even hotter!!) before serving.