By far one of my favorite Thai dishes, this dish is so easy to prepare. This is best served with Jasmine Rice.
You will need:
3/4 cup Coconut Cream
1-2 Tablespoon Green Curry Paste
250 grams Chicken, cut into cubes or strips
2 cups thin Coconut Milk
4 Thai Eggplants / Aubergines
3 Kaffir Lime leaves, sliced into thin strips
1 Tablespoon Coconut Sugar
Fish Sauce, to taste
1 Red Thai Chilli
25 leaves Sweet Thai Basil
In a hot wok, place the coconut cream and once it boils, add the green curry paste, mixing well. Do not cover with a lid. This will make the coconut cream or milk curdle.
Add the chicken and turn to medium heat. Continue to fry the chicken pieces until it changes color.
Add the thin coconut milk, eggplants, fish sauce, coconut sugar, and kaffir lime leaves. Bring to a boil then simmer.
Once the chicken pieces are tender, add the red chilli and basil leaves. Serve hot.