Here’s my first recipe on the blog. I just learned how to do it today! I guess I should spend some time navigating around the WordPress website so I can learn more!
Hope you like it.
Heat oil in medium sauce pan with green curry paste.
Stir 2-3 minutes and add coconut milk, 1/4 cup at a time and mix for another 4-5 minutes.
Add in chicken and cook through.
Add kafir leaves, continue stirring and add palm sugar and mix until dissolved.
Add fish sauce, eggplant and simmer 5 minutes more.
Mix in Thai sweet basil until wilted and serve atop fresh steamed rice.