Ingredients
Curry paste 70 gr.
Coconut milk or cream 330 ml.
Chicken filet 250 gr.
Egg plant 70 gr.
Cherry tomatoes 70 gr.
Dried lemon leaves 2 pieces
1 tbsp fish sauce
1 tbsp sugar
1 big red pepper
fresh basil for topping 5 gr.
Preparation
Stir fry curry paste in oil on medium fire. Add coconut milk (or cream mixed with 180 ml. water) and let boil for 1 min. Add chicken, egg plant and cherry tomatoes. Add lemon leaves, fish sauce and sugar right after wards. Simmer curry until chicken done. Serve with basil and red pepper.
