Thai Green Curry

• - 500g chickenthigh, sliced
• - 3 tbspgreen curry paste
• - 400ml coconutmilk
• - 200g Thaieggplant, quartered
• - 2 kaffirlime leaves
• - 1 tbspfish sauce
• - 1 tsppalm sugar
• - A handful of Thai basil

Directions

1. 

   Step 1

   Fry curry paste in coconut cream until aromatic.

2. 

   Step 2

   Add chicken; sear on all sides.

3. 

   Step 3

   Pour in remaining coconut milk and lime leaves. Simmer 10 min.

4. 

   Step 4

   Add eggplant; simmer 8 min until tender.

5. 

   Step 5

   Season with fish sauce and palm sugar.

6. 

   Step 6

   Stir in Thai basil off heat. Serve with jasmine rice.