Thai Green Curry Chicken

Method

1. Prepare the green curry paste by combining all ingredients in a blender,
2. In a pan, heat some oil and add 2 spoonful of coconut milk, once the mixture looks splitted add in the green curry paste. Fry over low heat for at least 10-15 min till dark green.
3. Add in the chicken and stirfry till the chicken turn mostly
4. Reduce heat and gradually add the coconut milk and stir until green oil surfaces.
5. Add the eggplant, potatoes and lime leaves, continue cooking for a few minutes until the potatoes and eggplant are soft.
6. Add the coconut milk and season with sugar and fish sauce. Sprinkle in the sweet basil leaves and red chillies. Turn off heat and serve hot.