Thai Green Curry

Ingredients

• 300 g chicken breast, sliced
• 2 tbsp green curry paste
• 400 ml coconut milk
• 150 g Thai eggplant, quartered
• 1/2 cup Thai basil leaves
• 1 tbsp fish sauce
• 1 tsp palm sugar or brown sugar
• 300 g jasmine rice, cooked
• 1 piece red bell pepper, sliced(optional)
• 1 tbsp vegetable oil

Instructions

1. 1

   Heat oil in a large pan or wok over medium heat. Add green curry paste and fry for 1-2 minutes until fragrant.

2. 2

   Add the sliced chicken and stir-fry for 3-4 minutes until the outside is sealed.

3. 3

   Pour in the coconut milk, stirring to combine. Bring to a gentle simmer.

4. 4

   Add the Thai eggplant and bell pepper. Simmer uncovered for 10-12 minutes until the chicken is cooked through and vegetables are tender.

5. 5

   Stir in fish sauce and sugar. Taste and adjust seasoning.

6. 6

   Remove from heat and stir in Thai basil leaves until wilted.

7. 7

   Serve hot over jasmine rice.