Ingredients (for 2):
200g chicken breast (or fillet), sliced
2 tbsp. Thai green curry paste (less spicy 1 1/2 tablespoons)
1 to 2 tbsp. Coriander leaves paste (optional)
1/2 cup Coconut milk
1 cup Coconut milk (or 1/2 cup and 1/2 cup water)
2 tbsp. Vegetable oil
½ cup Eggplants/Zucchini
4 leaves Kaffir lime
¼ cup Thai basil leaves
1 long red chili, finely sliced (or less for garnish)
Seasoning:
3 tbsp. fish sauce (start with 2tbsp)
1 tbsp. Palm sugar/Brown sugar
Instructions:
Cut the chicken in small piece, eggplants in ¼. Put the eggplants in salt water. Slice the galangal and a red chili.
Put the green curry paste and oil in a wok and stir until fragrant on low heat.
Add the coconut cream 1/3 each time, stir well until the cream separates a layer of oil from the cream forms on the surface.
Add chicken and stir for 3 minutes.
Add the coconut milk, the fish sauce and palm sugar and cook over a medium heat for 5 minutes.
Add the eggplants and cook another 5 minutes.
Add the kaffir lime leaves and finish with the Thai basil leaves.
Garnish with long red chili and serve.