Chicken (cut in pieces) 150 g.
White coconut (granted) 500 g.
Eggplant (cut into pieces) ¼ cup
Sweet basil leaf ¼ cup
Green-red spur chili (diagonally sliced) 2 pieces
Kaffier lime left (torn) 2 leaves
Fish sauce / Soy sauce 3 tablespoon
Palm sugar 1 tablespoon
1. Crush white coconut to make 1 cup of thick coconut milk and 2 cups of light
2. Pour ½ cup of thick coconut milk in a sauce pan, add the green curry paste, saute’ until fragrant, put chicken and continue stirring until cooked
3. Add light coconut milk, simmer gently, then add more thick coconut milk, adjust taste with fish sauce / soy sauce, palm sugar, eggplant, green-red spur chili, sweet basil and kaffir lime leaves. Serve with vermicelli noodle or rice.