Directions

To Make

1. Stir-fry 1/2 jar of Valcom Green Curry Paste with 2 tbsp oil over medium heat until fragrant.
2. Add in half of the coconut milk and stir-fry for about 5 minutes or until sauce thickens and oil appears.
3. Add 400g diced chicken and cook over high heat for 2 minutes. Add remaining coconut milk, 1 tsp fish sauce and 1 tsp sugar, and bring to the boil.
4. Add 200g cubed eggplant and cook until tender. Add 2 tbsp Valcom Kaffir Lime Leaves and 2 sliced red chilli.
5. Add 2 cups of fresh basil leaves before removing from heat. Serve with rice.