Green Curry with Chicken

500 grams chicken breast
3 cups coconut milk
3 tablespoons vegetable oil
1/2 cup green curry paste
2 cups coconut cream
3 kaffir lime leaves, torn
1 cup pea eggplants
3 tablespoons fish sauce
1 teaspoon palm sugar
1/4 teaspoon sea salt
1/2 cup sweet basil leaves
2 red spur chilies, diagonally sliced sweet basil sprig for garnish

1. Clean the chicken breast, remove the skin and cut into thin slices. Cook in 1 cup of coconut milk over medium heat until it is done. Turn off the heat.

2. In a pan, heat the oil over medium heat. Sauté the green curry paste until it is fragrant. Gradually add the coconut cream and cook until the oil surfaces. Add the kaffir lime leaf. Transfer to a new pot and pour in the remaining coconut milk. Cook over medium heat and add the cooked chicken. Bring the curry to a boil and add the pea eggplants. Season to taste. The curry should be salty and slightly sweet. Add the sweet basil leaves and spur chili. Turn off the heat.

3. Ladle into a serving bowl. Garnish with sweet basil sprig and serve.

(Serves 4)


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