Thai Green Curry

Ingredients

• 500 g chicken thigh fillets, diced
• 5 Japanese eggplants

• 3 (13 1/2 ounce) cans coconut milk

• 1/2 (4 ounce) can green curry paste (Maesri Brand)
• 100 g basil leaves
• 3 red chili peppers, sliced
• 1 tablespoon fresh lime leaves, finely chopped
• 3 tablespoons fish sauce
• 1 tablespoon sugar
• mixed vegetables, eg broccoli, cauliflower, zucchini, capiscum

Directions

1. 1

   Place 1/2 tin of coconut milk into saucepan and add green curry paste. Stir well until the paste is cooked.

2. 2

   Add chicken and stir for a few minutes.

3. 3

   Add the remaining coconut milk and bring to the boil.

4. 4

   Add vegies, then add fish sauce, sugar and lime leaves. Bring to the boil until cooked.

5. 5

   Test for flavour then add basil and chilli.