Ingredients

• 70 grams Green curry paste
  300 grams chicken thigh
  Selectivity 250 milliliters
  Coconut Milk Tails 400ml
  100 grams eggplant, cut
  50 grams eggplant
  3 kaffir lime leaves
  2 sliced ​​red chillies
  15 grams basil
  1 tablespoon fish sauce
  1 tablespoon palm sugar

How to do

• 1. Stir fry green curry paste with vegetable oil until fragrant. Pour the cream into the cream. Wait until the coconut milk is cracked, then add the pork and stir until cooked.
  
  2. Add coconut milk to simmer in low heat. Flavored with palm sugar and salt
  
  3. When the pork is soft, add the remaining coconut cream. Wait until boiling again
  
  4. Add the eggplant, eggplant, chilli, chilli and kaffir lime leaves, stir to combine. Lift out of the stove, sprinkle the basil leaves and scoop them into a bowl and serve with rice noodles.