Order Ingredients

Ingredients

• Chicken Breast – 350g (or Beef)
• Apple Eggplant – 125g (Or Chaokoh Bamboo Shoot – 66g)
• Pea Eggplant – 125g (Or Chaokoh Bamboo Shoot – 66g)
• Red Chili – 1 Quantity
• Green Chili – 1 Quantity

Seasonings

• Mae ploy Green Curry Paste – 1 Packet
• Chaokoh Coconut Milk – 225ml
• Oil – 3 tbsp
• Kaffir Lime Leaves – 5 Leaves (No Stem)
• Palm Sugar – 2 tsp
• Fish Sauce – 1 tsp
• Thai Sweet Basil – 25g

Order Ingredients

Method

Step 1: Heat oil in a wok over medium-high heat. Add Green Curry Paste and stir-fry occasionally until the curry paste begins to sizzle and aromatize.
 
Step 2: Shake the coconut milk well before use. Pour 225ml of coconut milk into the wok. Stir to combine well. Reduce to low heat. 

Step 3: Add chicken breast to the wok. Turn back up to medium heat. Wait for the chicken to be almost cooked. Then, add both Thai eggplants (OR bamboo shoots).

Step 4: Add lime leaves and both chili peppers. Keep Cooking.

Step 5: Next, put in palm sugar and fish sauce. Turn off the heat. Stir to combine well.

Step 6: Add Thai sweet basil. Briefly mix the basil with the rest. Serve hot. Enjoy!

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