Directions

To Make

1. Pound all the curry paste ingredients with a pestle and mortar until you get a thick paste.
2. Heat up a heavy bottom pot with 1 tbsp of oil. Sauté curry paste for 2-3 mins. Remove half if you want it less spicy.
3. Add in chicken strips and cook until 70% cooked. Add chicken stock, palm sugar and fish sauce. Cook for 5 mins.
4. Toss in eggplants, baby corn, green peppercorns, snake beans, fingerroots and kaffir lime leaf. Cook for 2-3 mins until eggplants turned soft.
5. Add in capsicum followed by ground toasted rice. Cook until sauce is slightly thicken.
6. Switch off fire and add in basil leaves, stir and serves with rice.