1. Cut the chicken up, then briefly fry the curry paste until fragrant, reduce the heat, add the coconut milk slowly, and continue to stir while cooking until a thin film of oil apppears on the surface. 2. Skim off the oil, and discard it. 3. Add the chicken and other ingredients except the eggplant. 4. Bring to a boil and cook until the chicken begins to change colour. 5. Adjust the flavors to suit yourself. 6. When it is at a boil again add the eggplant and continue till thechicken is cooked through. 7. Serve with steamed white Jasmine rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
