- 500g of chicken breast
- 3 cups of coconut milk
- 3 tbsp of vegetable oil
- 2 tbsp of green curry paste
- 3 kaffir lime leaves, torn
- 1 cup of pea eggplants
- 2 tbsp of fish sauce
- 1 tsp of palm sugar
- ¼ tsp of sea salt
- ½ cup of sweet basil leaves
- 2 red birds eye chillies, diagonally sliced
- A sprig of sweet basil to serve
1. Slice the chicken breast into bite-sized pieces. Boil the chicken in 1 cup of coconut milk over a medium heat until cooked, then turn down the heat and let it simmer.
2. In another pan, heat the oil over a high heat and sautee the green curry paste until it is fragrant. Gradually add the rest of the coconut milk and cook until the oil splits and rises to the surface.
3. Add the kaffir lime leaves and the rest of the coconut milk. Cook over a medium heat and add the cooked chicken.
4. Bring the curry to the boil then add the pea eggplant and the sweet basil leaves.
5. Ladle into a serving bowl, garnish with a sweet basil sprig and serve.
For more recipes Rosa's Thai Cafe: The Cookbook by Saiphan Moore (Mitchell Beazley) click here