Green Curry

Ingredients

• 500 g chicken thighs
• 400 ml coconut milk
• 3 tbsp green curry paste
• 150 g thai eggplant
• 100 g bamboo shoots
• 1 cup thai basil
• 2 tbsp fish sauce
• 1 tbsp palm sugar

Steps

1. Fry the curry paste in coconut cream until fragrant.
2. Add the chicken and cook 5 minutes.
3. Pour in remaining coconut milk, then add the eggplant and bamboo.
4. Simmer 15 minutes until the chicken is cooked.
5. Add fish sauce, sugar, and Thai basil.
6. Serve with rice.