Directions

To Cook

1. Stir-fry green curry paste with oil over low heat until fragrant. Add half of the coconut milk and bring to boil.
2. Add chicken and stir-fry with curry paste over high heat. Slowly add the remaining coconut milk, water, fish sauce and sugar until boiling.
3. Add eggplant and allow to cook through, then add kaffir lime leaves, basil leaves and red chilli before removing from heat.
4. Serve with hot jasmine rice.