Preparation

• 1
  Gather all the ingredients and keep aside.
• 2
  In a small pot, put coconut milk, chicken stock and green curry paste, let it boil then add thai eggplants.
• 3
  Add lemon leaf, red chili followed by fish sauce, sugar and chicken powder. Let it simmer until it thickens (medium).
• 4
  Once it boils, turn off the flame and add sweet basil leaves Transfer to a small curry bowl.
• 5
  Garnished with red chili slice, fresh sweet basil and drop of curry oil.
• 6
  <strong>Cooking tips from Chef Nita:</strong>
• 7
  Do not rush while preparing the curry
• 8
  The curry paste needs to be cooked on a slow flame, allowing enough time for all the ingredients to blend
• 9
  When you get the aromatic fragrance, you will know the curry is ready!