1. Combine coconut cream with green curry and red chili paste in wok and cook over medium heat stirring until coconut cream coconut cream begins to have an oily sheen. 2. Add torn Kaffir lime leaves and chicken and cook until chicken just begins to cook. 3. Use slotted spoon to remove chicken from pan and set aside on plate. 4. Add coconut milk and eggplant to coconut cream/green curry mixture and cook, stirring occasionally for 5 minutes. 5. Return chicken to coconut/curry mixture, add fish sauce, and sugar. 6. When chicken is fully cooked add basil and remove from heat. ---------------------------------------------------------------------------
Nutrition
Ingredients
