INGREDIENTS
3/4 lb
Chicken breast
6 oz
Baby eggplant
2
Kaffir lime, leaves
1
Onion, small
3
Thai basil, leaves of
6 oz
Thai eggplant
1
Up to 3 thai (bird's eye)
3 cups
Coconut milk, unsweetened full-fat canned
2 tbsp
Thai green curry paste
1 tbsp
Fish sauce
1 1/2 tsp
Coconut palm sugar