- Heat oil over medium heat, add Valcom Green Curry Paste and stir-fry for 1 min or until oil appears.
- Add half of TCC Coconut Milk and cook for 1 min, stirring frequently.
- Add chicken and cook for 1 min, then add carrot and eggplant and cook for another 2 mins.
- Pour in remaining TCC Coconut Milk, sugar and Squid Brand Fish Sauce and bring to boil for 3 mins.
- Once boiled, add in sliced chillies and basil leaves, stir through.
- Garnish with basil leaves and serve hot.