Thai Green Curry
For 2 Servings
1 kilogram of chicken cuts
6 – 10 Thai eggplant
Green curry paste
20 kaffir lime leaves
2 – 3 cups of coconut cream
1/2 tablespoon of salt
2 cups of water
2 red spur chilies
6 – 10 stems of Thai sweet basil
Cooking time : 30 minutes
Boil about 2 cups of water to a pot
Added green curry paste and the chicken pieces and wait for 2-3 minutes.
Tear up the kaffir lime leaves and add them to the curry just to give it a nice fragrance as you boil.
Boil the chicken in the green curry paste water for about 10 – 15 minutes or so, or until you think the chicken is tender.
Add in the coconut cream, bring to a boil, stirring delicately, and add salt accordingly.
Add the Thai eggplant in bite-sized quarters, red spur chilies slice, and boil for just 2 – 3 minutes.
Turn off the heat, serve with boiled rice and some torn Thai basil leaves.