1. Heat the coconut milk in a small sauce pan (do not bring to a boil) and set aside. 2. Heat the oil in a large sauce pan, add the finely chopped garlic and fry until golden brown. 3. Add the curry paste and the chillies and fry for a few more seconds (for a milder version, omit the chillies). 4. Add the warmed coconut milk in and stir on a medium flame until the coconut milk starts to thicken. 5. Add the fish sauce and the palm sugar. 6. Add the thin cuts of chicken breast and stir on a medium flame until the meat turns white. 7. Add the stock and cook on a low flame for about 4 minutes. 8. Add the kaffir lime leaves, basil leaves and the quartered green eggplant and cook for about 3 minutes. 9. Serve with jasmine rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
