250g skinless chicken pieces on bone
2 tbls green curry paste (see recipe OR use bought paste)
1/2 cup coconut milk
2 tbls fish sauce
1 tbls palm sugar
6 kaffir lime leaves
150g Thai green eggplants, halved
120g winter melon, peeled and sliced
handful Thai basil leaves
Heat 1 tbls coconut oil and saute curry paste until aromatic.
Add coconut milk and chicken – stir 2 minutes.
Add fish sauce, palm sugar,
lime leaves and 1/2 cup water – bring to simmer.
Add eggplants – bring to simmer.
Add winter melon – simmer 5 minutes, add more water if needed.
Add basil and remove from heat.
Serve with kanom jiin rice noodles and salad vegetables OR rice.
Inspired by vendor at Central night market, Trang.