Serves: 2

Prep Time: 10 Mins  - Cook Time: 20 Mins    

Ingredients

• 100g AYAM™ Green Curry Paste
• 2 chicken breasts or boneless whole leg, cut into cubes
• 1 small eggplant, cut into 2-inch batons
• Salt and sugar to taste
• 2 sprigs Thai basil leaves
• 200ml AYAM™ Coconut Milk
• 250ml water

Method

1. In a pot, stir in 100ml coconut milk and water with the curry paste, bring to a boil, add in eggplant and simmer for 10 minutes.
2. Next add in the chicken and simmer until just cooked, turn up the heat again and bring to a boil.
3. Stir in remaining thick coconut milk, basil and adjust seasoning to taste. Serve hot with rice.