Ingredients

The following ingredients have 4 Servings
  • 2 tbsp vegetable oil
  • 3 tbsp green curry paste
  • 2 tbsp fish sauce
  • 1 tbsp castor sugar
  • 3 makrut lime leaves, crushed
  • 2 cups water
  • 200g raw chicken breast, thinly sliced
  • 2 tbsp pea eggplants, or 6 Thai eggplants, halved
  • 6 cherry tomatoes, halved
  • 100g tinned bamboo shoots, washed and shredded
  • 6 fresh holy basil leaves

Instruction

  • <p>In a medium pan,&nbsp;heat oil over medium heat. Add curry paste and fry, stirring for a few minutes until paste is fragrant.</p> <p>Add fish sauce, castor sugar, lime leaves and water, and simmer for 10 minutes.</p> <p>Add chicken,&nbsp;eggplant and tomato and simmer gently. The chicken will only take a few moments to cook.</p> <p>Fold through bamboo shoots&nbsp;and spoon into a bowl. Top with basil leaves, and serve with steamed jasmine rice.</p>