Step by Step Instructions

Step 1

Slice the shallot

Step 2

Cut the chicken into pieces

Step 3

Cut the eggplants into wedges

Step 4

In a pan, add oil on a high heat. Sauté the shallot until fragrant, add the chicken and cook until golden brown

Step 5

Add the Thai green curry paste and coconut milk, stir until the curry paste is dissolve

Step 6

Add the eggplants, break the lime leaves and bring it to boil

Step 7

Reduce the heat to medium and let it cook for 5-8 minutes until the chicken is fully cooked

Step 8

Add the Thai sweet basil, fish sauce and palm sugar, cook for another 2 minutes