- Over low heat, stir-fry jungle curry paste with oil until fragrant.
- Add chicken and stir-fry for a few minutes before adding fish sauce, sugar and water over medium heat. Bring to boil, add eggplant, beans and bamboo shoot, until cooked.
- Add basil leaves, kaffir lime leaves and red chillies before removing from heat. Serve this Thai Jungle Curry with rice.