INGREDIENTS
2
Chicken breast filets, skinless
1 tsp
Thai shrimp paste, dried
3/4 cup
(pea eggplants)
1 cup
Basil, loosely packed leaves
3
stalks Lemongrass
2 cups
Pineapple
3
Red chiles
2 cups
Sweet potatoes
1 1/2 cups
Chicken stock
1/4 cup
Green curry paste
2 cups
Thai coconut milk, canned
4
slices Galangal
8
Thai (eggplants, quartered)