Flavor : spicy - salty
Portion : 1 - 2 persons
Tips : you can use carrot , baby corn or any crunchy vegetable instead of egg plant.
50 g chopped chicken/ beef
1 bowl coconut milk
1 tbsp red curry paste
2 kaffir lime leaves – torn in quarters
l large red chilies – thin sliced
Sweet basil leaves – torn from stem
1-2 eggplant – bite size pieces
1 tsp palm sugar
2 tsp fish sauce
1. Boil 2 cooking spoon of the coconut milk in the wok over hight heat until oil appears on the surface.
2. Add curry paste and stir for 1 minute or until fragrant.
3. Add chicken and cook until it turns white. Then add coconut milk and bring to boil. Add all vegetables, palm sugar and fish sauce.
4. Remove from heat. Serve with plain rice.