60 g chicken, sliced
1-2 T Green curry paste
1 each Thai eggplant cut into quarter
5-8 Pea eggplants
1-2 Kaffir leaves, torn in half
8-10 Sweet basil leaves
1/4 Red spur chili
1/2 C Coconut cream
1 C Coconut milk
1 T Cooking oil
1½ t Palm sugar
1 T Fish sauce
Put oil in wok and add 2 T of green curry paste, stir vigorously until fragrant
Add coconut cream to mix and stir until fat separates (rises to top)
Add chicken and fry for about 2 minutes until chicken change color to be white.
Add coconut milk, eggplants, palm sugar, and fish sauce.
Then add sweet basil leaves, Kaffir leaves, Red chili and cook for a second.
Recipes presented here will vary some from your class. Every instructor teaches differently, and cooking is an art, not a science. No two chefs will cook the same dish identically. This is why the same dish eaten in multiple restaurants will all taste a bit different. There is no such thing as “one” perfect recipe. These recipes have been reviewed by us and are intended to be reference only.
Videos presented with these recipes are not prepared by us; however, they are accurate and meant to be an additional useful reference.