14ozcoconut creamyou can use coconut milk for thinner consistency
1tspsugar
Fish sauce to taste
Juice of 2 limes
Fresh basil leaves
Instructions
Place all the ingredients for green curry paste in a food processor and process into a paste
Preheat cooking oil in a large pot. When the pot is hot enough, add chicken pieces and stir-fry until they turn opaque, about 3-4 minutes. Add in eggplant and mushroom. Stir fry for another minute. Pour in the green curry paste and kaffir lime leaves and stir to mix everything. Add in water and bring to a gentle simmer and cook until the chicken is cooked through and the veggies are soft but not mushy
Stir in coconut cream/milk. Add in sugar and fish sauce. Bring to just a gentle simmer, not boiling. Squeeze in lime juice. Have a taste and add more fish sauce to your taste. Garnish with fresh basil leaves and serve with rice immediately