INGREDIENTS
4
Chicken quarters (~3.5lb)
6
thai eggplants
1
shallot
1
stalks Bamboo shoot
4 cloves
Garlic
3
Kaffir lime, leaves
1/4
Red bell pepper
70 g
Spinach
2/3 cup
Coconut milk
2 1/2 tbsp
Thai green curry paste
2 tbsp
Fish sauce
1 tbsp
Palm sugar
1 tbsp
Coconut oil
Garnish with 8 – 12 fresh Thai basil leaves