Ingredients: Thai Green Chicken Curry paste: 20gm| Chicken breast” 250 gm| Turmeric powder: 5 gm| Palm sugar: 20 gm| White sugar: 10 gm| Coconut cream: 400 ml| Salt to taste| Fish sauce: 2 tbsp| Thai
red chilli: 2| Kaffir lime leaves: 2| Eggplant (small green): 4| Pea eggplant: 6| Capsicum (red, yellow, green): 15 gm| Basil leaves: 5
Method: Boil the chicken pieces and keep aside.| Heat oil in a pan; sauté the Thai green curry paste, turmeric powder and Kaffir lime leaves.| Then add palm sugar and let it melt in the paste.| Add white sugar and coconut cream together.| Add fish sauce and simmer curry for 5 to 10 minutes.| Add all other vegetables and let it boil.| Finally, add the boiled chicken and sauté for sometime; add the basil leaves.| Serve hot with jasmine rice.
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