Directions

To Cook

1. Add the coconut milk into the pot and allow it to simmer until the oil and milk separates.
2. Add in the Thai Green Curry Paste and stir fry for a couple mins.
3. Add in the chicken thigh fillets and mix through.
4. Pour in water and bring to bowl over medium-high heat and then reduce to a simmer.
5. Add in the eggplants and kaffir lime leaves and stir through. Simmer for a couple mins until eggplant is cooked through.
6. Season with salt, sugar and fish sauce.
7. Garnish with Thai basil and chilli, then serve.