Ingredients: (5-7 servings)

• 1 can of green gurry paste
• 1-2 cans of coconut milk
• 1/2 lbs of chickens
• 1-2 packs of Tofu (vegetarian)
• 3-4 cups of diced eggplants
• 3/4 cups of basil
• 6-8 lime leaves
• 3-4 tbs. of fish source
• 2-3 tbs. of sugar

Instruction:

1.  Heat coconut milk in a saucepan with medium heat.
2. When the coconut milk is heated, stir in the curry paste into the coconut milk.
3. Wait until the paste starts bubbling, add chicken or tofu.
4. After the chicken is cooked, add water.
5. When the curry is heated, add eggplants.
6. Taste and season as you wish.
7. Add basil leaves before putting aside.
8. Ready to serve with Jasmine rice or noodles.