แกงเขียวหวาน (Green Curry)

Spicy, creamy green curry with an aromatic blend of Thai herbs.

Ingredients

• 2 cups coconut milk
• 3 tbsp green curry paste
• 400 g chicken breast
• 4 units Thai eggplants
• 2 tbsp fish sauce
• 1 tbsp palm sugar
• 10 leaves basil leaves

Method

1. Slice chicken into thin pieces.
2. Heat coconut milk in a pot over medium heat.
3. Add green curry paste, stirring constantly.
4. Add chicken and cook until no longer pink.
5. Add Thai eggplants, fish sauce, and palm sugar.
6. Simmer until eggplants are tender.
7. Garnish with basil leaves and serve hot.

Chef's tips

• Adjust the spice level by using more or less curry paste.
• Use fresh coconut milk for authentic taste.