Ingredients Jump to Instructions ↓

  1. 4 250 ml 3 tablespoons 500 g 750 ml 8 125 g 4 3 tablespoons 1 1/2 tablespoons 20 Thick coconut milk Curry paste Fresh chicken breast, cut into bite-sized pieces Thin coconut milk Kaffir lime leaves, sliced Eggplant, cut into cubes Red chilies, sliced Fish sauce Shaved palm sugar or dark brown sugar Basil leaves

Instructions Jump to Ingredients ↑

  1. : Heat the thick coconut milk in a pot for about 2 minutes over medium heat. Stir continuously and do not allow to boil. Add the curry paste and continue stirring until the mixture is thick and fragrant. Add the chicken and one third of the thin coconut milk. Bring to a boil and gradually stir in the remaining thin coconut milk. Add the kaffir lime leaves, eggplant and chilies (leave some chilies for garnishing). Simmer for about 10 minutes until the curry is thickened. Add the fish sauce, palm sugar and basil leaves. Stir to blend thoroughly before removing from heat. Garnish with the reserved chilies and serve with steamed rice.


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