* Chicken, cut into pieces 300 g.
* 3 tbsp green curry paste.
* Eggplant, cut into 5 balls.
* 100 grams of eggplant.
* 4 kaffir lime leaves.
* 3 tablespoons chicken broth (or water).
* 50 grams of basil.
* Red pepper, cut into pellets ricochet 2.
* Coconut milk 1/2 cup.
(Only 1-2 tablespoons of the sauce ahead of time served).
* Granulated sugar 1 1/2 tbsp.
* 1 tablespoon fish sauce.
* Francisco rice 1 tablespoon soy sauce.
* Oil for stir-fry.
How to do step by step.
1. Heat oil in a pan and put it on medium heat. Clear, green curry paste and stir until fragrant.
2. Add chicken and stir until almost cooked. Then add eggplant, eggplant, and kaffir lime leaves (kaffir lime leaves, torn by hand and then to stir) to cook for about 1 minute.
3. Season with in soy sauce, fish sauce and sugar. Then add chicken broth. (Or water) into it. Speeding up the light leaves basil, red chili and coconut milk to. Stir quickly until all the ingredients and the milk starts it off.
4. Dip fried chicken green curry dish. Topped with coconut milk (the rest is up) Serve immediately with steamed rice.
(for 2 people).
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