Green Curry with Chicken


1 lb chicken
1 chili pepper, thinly sliced
1 cup coconut milk
1-2 tbsp green curry paste
2 medium eggplants, cut into half and quartered
2 tbsp fish sauce
4-5 kaffir lime leaves
1 tbsp sugar
3 sprigs thai basil
1 cup water


Prepare and cut chicken into bite sized chunks. Prepare the eggplant and chili.

Add half the coconut milk and green curry paste to a large pot on medium heat.Mix well and continue stirring as it cooks. Heat until greenish oil comes up on top.

Add the chicken to the curry mixture and coat with the mixture. Cook until mostly cooked and add the eggplants, rest of the coconut milk and 1 cup of water. Simmer for about 10 minutes or until chicken is fully cooked. Add the fish sauce and sugar. Make sure that it tastes slightly salty with a hint of sweet taste. Add red pepper and lime leaves and let boil. Take off the heat and add the basil and stir.

Serve with rice


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