> Recipes > Green Curry with Chicken
1 cup sliced chicken
2 cans coconut milk
2-3 tablespoons green curry paste (Add more if prefer spicy)
¼ cup Thai basil
½ cup eggplants
1 tablespoon sugar
2 tablespoons fish sauce
- Medium heats, stir fried green curry paste for a few minute, add coconut milk and chicken into a pot.
- Let it simmer for 10 minutes then add eggplants, fish sauce and sugar.
- Let it simmer for about 10 more minutes.
- Turn off the heat, add Thai basil served with steamed rice.
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