Red Curry with Chicken

Ingredients

-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

Direction

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.