Chicken 1/2 cup
Round Eggplant 1/4 cup
Pea Eggplant 1/4 cup
Coconut milk 1/2 cup
Kaffir-lime Leaf 1 tbsp
Thai Sweet basil 2 tbsp
Chilli (for garnishing) 1 tbsp
Green Curry Dipping Sauce 2 pouches
Seasoning (Sugar, Salt or fish sauce) as you like
Heat 1/2 cup coconut milk in a wok for a couple minutes. Then add Green curry dipping sauce and stir well.
Bring to boil over medium heat then add round Eggplant and Pea Eggplant to the wok, simmer for a couple minutes or until eggplant starts to soften.
Add chicken to the wok and cook for a further 3 minutes or until heated through.
Seasoning with sugar and salt or fish sauce as you like.
Low heat, add Kaffir-lime leaf and Thai sweet basil leaf, stir well then remove from heat.
Garnish with red chilli slice and Thai sweet basil leaf then serve with steamed rice, fried roti or pita bread.