・ 1 can of GEISHA COCONUT MILK 13.5fl oz.
・ 1/4 cup of green curry paste
・ 3/4lbs of chicken breast or thigh, cut into bite size pieces
・ 1/4 cut Thai Basil leaves
・ 2 eggplants, cut into small pieces
・ 1/2cup of chicken stock
・ 2 teaspoons of sugar
・ 3 teaspoons of fish sauce
・ 2 red chiles, sliced diagonally
・ 4 kaffir lime leaves if available
Pour half of the coconut milk into a large pot and bring it to a boil. Cook over medium heat, stirring often for 3 to 5mintues. Add green curry paste and stir until the mixture becomes dry and fragrant.
Add chicken and stir for 1-2mintues, add fish suace, sugar, keep stirring for another minute. Then add eggplant and pour in the remaining cocout milk and chicken stock. Cook over medium heat until the chicken is cooked and eggplant is tender.
Add kaffir lime leaves and Thai Basil and bring to a boil. Turn off the heat and add the seasoning to taste.