Recipe by celebrity chef Phol Tantasathien
(for 1-2 serves)
|MAE PLOY Vegetarian Green Curry Paste||40||g|
|Rice Bran Oil||1||Tbsp|
|Light Soy Sauce||1||Tbsp|
|CHAOKOH Coconut Milk||400||ml|
|Kaffir Lime Leaf (Shredded)||2||Leaves|
|Sweet Basil||For Serving|
|Red Chili (diagonal cut)||For Serving|
- Cook green curry paste with oil until fragrant, add half of coconut milk, stir and bring it up to the boil. Once coconut cream and curry paste mixed, add the remaining coconut milk.
- Bring it up to the boil, add all of the rest ingredients, simmer until eggplant tender and transfer to a serving bowl.
- Garnish with sweet basil and red chili.
- Serve with Cooked Jasmine Rice.