- 100g AYAM™ Green curry paste
- 270ml AYAM™ Coconut milk
- 160g Chicken leg (thinly sliced)
- 2 Eggplant(cut into bite-sized pieces)
- 1/2 Red paprika (cut lengthways into 1cm)
- 380cc Water
- 1/2tsp Sugar
- 1tsp Salt
- 1tbsp Salad oil
- Heat salad oil and add AYAM™ Green curry paste and fry on lower heat until aromatic.
- Add chicken leg and toss well to mix.
- Add coconut milk and water and cook for 5 mins.
- Add eggplant, red paprika and season with sugar and salt.