-Chao Koh Coconut Milk ½ can
-Mao Ploy Red Curry Paste 1 packet (50 g)
-Vegetable oil 2 tablespoons
-Chicken breast, diced 1 cup
-Water 3 cups (250 ml.)
-Mushroom or pea aubergine (eggplant) 1 ½ cup
-Fish sauce 1 tablespoon
-Palm sugar 2 teaspoons
-Kaffir lime leaves, shredded 2 tablespoons
-Sweet basil leaves 1/3 cup
-Red chili, shredded 1 tablespoon
1-Heat the oil in a work. Add Mae Ploy Red Curry Paste and ½ cup Chao Koh Coconut Milk, stir-fry until good aroma develops.
2-Put in the chicken and stir-fry for about 2-3 minutes. Add water and the rest of coconut milk, heat until boiling.
3-Put in the mushroom or pea aubergine (eggplant)
4-Season with fish sauce and palm suger
5-Add the kaffir lime leaves, sweet basil leaves and red chilli
6-Transfer to a serving bowl. Serve hot with steamed rice.