Ingredients

2 tablespoons green curry paste
1 tablespoon cooking oil
2 cans (5.6 oz each can) coconut milk
1 cup sliced chicken breast
30-40 Thai eggplant, mini size
6-8 kaffir lime leaves, each leaf torn in two
1 tablespoon fish sauce
1/2 tablespoon sugar
5 Thai chili peppers
fresh basil leaves for garnish

Methods:

In a wok, heat the oil and fry the curry paste for one minute. Add coconut milk and bring to a boil. Add chicken, eggplant and kaffir lime leaves. Season with fish sauce and sugar. Keep on medium heat until chicken is cooked, then add basil and chili peppers. Serve with freshly-steamed Thai jasmine rice.